TY - JOUR
T1 - High-intensity ultrasound treatment on casein
T2 - Pea mixed systems: Effect on gelling properties
AU - Nascimento, Luis Gustavo Lima
AU - Queiroz, Lucas Sales
AU - Petersen, Heidi Olander
AU - Marie, Rodolphe
AU - Silva, Naaman Francisco Nogueira
AU - Mohammadifar, Mohammed Amin
AU - de Sá Peixoto Júnior, Paulo Peres
AU - Delaplace, Guillaume
AU - de Carvalho, Antônio Fernandes
AU - Casanova, Federico
PY - 2023
Y1 - 2023
N2 - This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples’ viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.
AB - This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples’ viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.
KW - Gelation
KW - Sustainability
KW - Pea protein
KW - Milk protein
KW - Green technology
U2 - 10.1016/j.foodchem.2023.136178
DO - 10.1016/j.foodchem.2023.136178
M3 - Journal article
C2 - 37119595
SN - 0308-8146
VL - 422
JO - Food Chemistry
JF - Food Chemistry
M1 - 136178
ER -