Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue

A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% <i>w</i>/<...

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Main Authors: Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/12/1/85
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author Pascal Moll
Hanna Salminen
Lucie Stadtmueller
Christophe Schmitt
Jochen Weiss
author_facet Pascal Moll
Hanna Salminen
Lucie Stadtmueller
Christophe Schmitt
Jochen Weiss
author_sort Pascal Moll
collection DOAJ
description A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% <i>w</i>/<i>w</i> solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% <i>w</i>/<i>w</i>) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin–pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.
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spelling doaj.art-ff9d950f060848b5867a42fff77655452023-11-16T15:22:08ZengMDPI AGFoods2304-81582022-12-011218510.3390/foods12010085Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat AnaloguePascal Moll0Hanna Salminen1Lucie Stadtmueller2Christophe Schmitt3Jochen Weiss4Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, GermanyDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, GermanyDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, GermanyDepartment of Chemistry, Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blancs, CH-1000 Lausanne, SwitzerlandDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, GermanyA bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% <i>w</i>/<i>w</i> solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% <i>w</i>/<i>w</i>) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin–pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.https://www.mdpi.com/2304-8158/12/1/85biopolymer blendpea proteinsugar beet pectinlaccasemethylcellulosebinder
spellingShingle Pascal Moll
Hanna Salminen
Lucie Stadtmueller
Christophe Schmitt
Jochen Weiss
Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
Foods
biopolymer blend
pea protein
sugar beet pectin
laccase
methylcellulose
binder
title Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
title_full Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
title_fullStr Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
title_full_unstemmed Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
title_short Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
title_sort comparison of binding properties of a laccase treated pea protein sugar beet pectin mixture with methylcellulose in a bacon type meat analogue
topic biopolymer blend
pea protein
sugar beet pectin
laccase
methylcellulose
binder
url https://www.mdpi.com/2304-8158/12/1/85
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