High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

Luis Gustavo Lima Nascimento; Lucas Sales Queiroz; Heidi Olander Petersen; Rodolphe Marie; Naaman Francisco Nogueira Silva; Mohammed Amin Mohammadifar; Paulo Peres de Sá Peixoto Júnior; Guillaume Delaplace; Antônio Fernandes de Carvalho; Federico Casanova

doi:10.1016/j.foodchem.2023.136178

High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

Luis Gustavo Lima Nascimento
, Lucas Sales Queiroz
, Heidi Olander Petersen
, Rodolphe Marie
, Naaman Francisco Nogueira Silva
, Mohammed Amin Mohammadifar
, Paulo Peres de Sá Peixoto Júnior
, Guillaume Delaplace
, Antônio Fernandes de Carvalho
, Federico Casanova^*

^*Corresponding author for this work

Universidade Federal de Viçosa
Federal University of São Carlos
INRAE

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

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.

Original language	English
Article number	136178
Journal	Food Chemistry
Volume	422
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2023.136178
Publication status	Published - 2023

Keywords

Gelation
Sustainability
Pea protein
Milk protein
Green technology

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Nascimento, L. G. L., Queiroz, L. S., Petersen, H. O., Marie, R., Silva, N. F. N., Mohammadifar, M. A., de Sá Peixoto Júnior, P. P., Delaplace, G., de Carvalho, A. F., & Casanova, F. (2023). High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties. Food Chemistry, 422, Article 136178. https://doi.org/10.1016/j.foodchem.2023.136178

@article{ae0a31d1168140759932a2b821530aa4,

title = "High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties",

abstract = "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{\textquoteright} 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.",

keywords = "Gelation, Sustainability, Pea protein, Milk protein, Green technology",

author = "Nascimento, \{Luis Gustavo Lima\} and Queiroz, \{Lucas Sales\} and Petersen, \{Heidi Olander\} and Rodolphe Marie and Silva, \{Naaman Francisco Nogueira\} and Mohammadifar, \{Mohammed Amin\} and \{de S{\'a} Peixoto J{\'u}nior\}, \{Paulo Peres\} and Guillaume Delaplace and \{de Carvalho\}, \{Ant{\^o}nio Fernandes\} and Federico Casanova",

year = "2023",

doi = "10.1016/j.foodchem.2023.136178",

language = "English",

volume = "422",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

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 -

High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

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Keywords

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