Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment
Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000545 |
| _version_ | 1811178833439621120 |
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| author | Jia Zhao Bhesh Bhandari Claire Gaiani Sangeeta Prakash |
| author_facet | Jia Zhao Bhesh Bhandari Claire Gaiani Sangeeta Prakash |
| author_sort | Jia Zhao |
| collection | DOAJ |
| description | Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/NP: 40:60, 20:80, 10:90 and 5:95) on the physicochemical properties of resulting fermentation induced almond-based gel (yoghurt). The gel microstructure, particle size, firmness, pH, water holding capacity (WHC), lubrication, flow, and gelation characteristics were measured and associated with the DH, composition, and SDS-PAGE results. The results show significant differences in gel samples with the same HP/NP (40:60) ratio of protein but different protein DH. A higher DH (9%) resulted in samples with lower hardness (6.03 g), viscosity (0.11 Pa s at 50 s-1), cohesiveness (0.63) and higher friction (0.203 at 10 mm/s) compared to sample with 1% DH with higher hardness - 7.34 g, viscosity at 50 s−1 - 0.16 Pa s, cohesiveness - 0.86 and friction at 10 mm/s - 0.194. Comparing samples with the same DH (5%) but different HP/NP ratios showed smaller coarse microgel particles (21.36 μm) and lower hardness (7.17 g), viscosity (0.14 Pa s at 50 s−1) and friction value (0.189 at 10 mm/s) in samples with high HP/NP (40:60) compared to sample with low HP/NP (5:95) that contained significantly large coarse microgel particles (34.61 μm) with the gel being very hard (9.38 g), highly viscous (0.32 Pa s at 50 s−1), and less lubricating (0.220 at 10 mm/s). |
| first_indexed | 2024-04-11T06:25:35Z |
| format | Article |
| id | doaj.art-d22609a7f36e49798f942e9161f883cc |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-11T06:25:35Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-d22609a7f36e49798f942e9161f883cc2022-12-22T04:40:24ZengElsevierCurrent Research in Food Science2665-92712022-01-015653664Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environmentJia Zhao0Bhesh Bhandari1Claire Gaiani2Sangeeta Prakash3School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, AustraliaSchool of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, AustraliaUniversité de Lorraine, Laboratoire d'Ingénierie des Biomolécules LIBio, 2 avenue de la Forêt de Haye, TSA 40602, Vandoeuvre-lès-Nancy, 54518, FranceSchool of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia; Corresponding author.Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/NP: 40:60, 20:80, 10:90 and 5:95) on the physicochemical properties of resulting fermentation induced almond-based gel (yoghurt). The gel microstructure, particle size, firmness, pH, water holding capacity (WHC), lubrication, flow, and gelation characteristics were measured and associated with the DH, composition, and SDS-PAGE results. The results show significant differences in gel samples with the same HP/NP (40:60) ratio of protein but different protein DH. A higher DH (9%) resulted in samples with lower hardness (6.03 g), viscosity (0.11 Pa s at 50 s-1), cohesiveness (0.63) and higher friction (0.203 at 10 mm/s) compared to sample with 1% DH with higher hardness - 7.34 g, viscosity at 50 s−1 - 0.16 Pa s, cohesiveness - 0.86 and friction at 10 mm/s - 0.194. Comparing samples with the same DH (5%) but different HP/NP ratios showed smaller coarse microgel particles (21.36 μm) and lower hardness (7.17 g), viscosity (0.14 Pa s at 50 s−1) and friction value (0.189 at 10 mm/s) in samples with high HP/NP (40:60) compared to sample with low HP/NP (5:95) that contained significantly large coarse microgel particles (34.61 μm) with the gel being very hard (9.38 g), highly viscous (0.32 Pa s at 50 s−1), and less lubricating (0.220 at 10 mm/s).http://www.sciencedirect.com/science/article/pii/S2665927122000545Almond protein hydrolysatesLimited hydrolysisFermentationAcid-inducedGel properties |
| spellingShingle | Jia Zhao Bhesh Bhandari Claire Gaiani Sangeeta Prakash Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment Current Research in Food Science Almond protein hydrolysates Limited hydrolysis Fermentation Acid-induced Gel properties |
| title | Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment |
| title_full | Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment |
| title_fullStr | Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment |
| title_full_unstemmed | Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment |
| title_short | Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment |
| title_sort | altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment |
| topic | Almond protein hydrolysates Limited hydrolysis Fermentation Acid-induced Gel properties |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122000545 |
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