논문 상세보기
pp.312-318
This study focuses on heat-induced gelation of pea (Pisum sativum L.) proteins to assess the potential of pea protein aggregates (PPA) as novel plant-based meat alternatives. The microstructural (SEM, CLSM), mechanical (TPA analysis), and rheological properties (G', G'') of heat-induced gels at pH 2 were systematically investigated as a function of a different pea protein concentration (7.5, 10, 12.5%) and a varying heating time (1, 3, 6, 16 h). The result showed that PPA formation at higher protein concentration and heating time contributed to a homogenous and compact heat-induced gel formation. Such gel network strengthened mechanical properties in terms of high gel hardness (40 g) and elastic texture (2.7 mm springiness). For the rheological studies, the storage modulus (G') showed an increase during both the heating and cooling phases and then stabilized during the cooled-holding phase. This suggested that the formation of durable and stable gel was induced due to the decreased mobility of protein aggregates at low temperatures. Therefore, the PPA is indicated as a potential additive for enhancing the food texture quality in the plant-based meat food industry.
재료 및 방법
열 유도 분리완두단백 응집체 및 겔 형성
분리완두단백 응집체의 미세구조 관찰: TEM
열 유도 분리완두단백 겔의 미세구조 관찰: SEM과 CLSM
Texture analysis profile (TPA)
보수력(water holding capacity)
유변학적 특성 조사
통계분석
결과 및 고찰
열 유도 분리완두단백 겔 형성능력 확인
열 유도 분리완두단백 응집체 및 겔의 미세구조 관찰: TEM,SEM, CLSM
Texture analysis profile (TPA)와 보수력(water holdingcapacity)
유변학적 특성 조사
요 약
감사의 글
