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Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types

Ellwanger, Felix ORCID iD icon 1; Fuhrmann, Melanie 2; Karbstein, Heike P. 1; Saavedra Isusi, Gabriela Itziar
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)
2 Institut für Mechanische Verfahrenstechnik und Mechanik (MVM), Karlsruher Institut für Technologie (KIT)

Abstract:

High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and the resulting protein gel is structured in the attached cooling die. Various protein sources, notably soy protein isolate (SPI) and wheat gluten, are used to form gels with different networks: SPI creates a physical, non-covalent network, while gluten forms a chemical, covalent one. The food industry frequently adds weak acids to modify taste and shelf life. However, it is known that a change in pH affects the gelation behavior of proteins because the repulsive forces within and between the proteins change. The research reported here was carried out to investigate for the two proteins mentioned the influence of pH modification by the addition of citric acid and acetic acid on gel formation and the meat-like structures produced. For this purpose, materials and parameters were screened using a closed cavity rheometer, followed by extrusion trials at pH 7.36–4.14 for SPI and pH 5.83–3.37 for gluten. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000170019
Veröffentlicht am 18.04.2024
Originalveröffentlichung
DOI: 10.3390/gels10030173
Scopus
Zitationen: 2
Web of Science
Zitationen: 2
Dimensions
Zitationen: 2
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Institut für Mechanische Verfahrenstechnik und Mechanik (MVM)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 03.2024
Sprache Englisch
Identifikator ISSN: 2310-2861
KITopen-ID: 1000170019
Erschienen in Gels
Verlag MDPI
Band 10
Heft 3
Seiten Art.-Nr.: 173
Vorab online veröffentlicht am 29.02.2024
Schlagwörter extrusion, meat substitute, gel formation, gel strength, structuring mechanism
Nachgewiesen in Scopus
Web of Science
Dimensions
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