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Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total prote...

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Autores principales: Oliveira, Isabelle Carolina, de Paula Ferreira, Iuri Emmanuel, Casanova, Federico, Cavallieri, Angelo Luiz Fazani, Lima Nascimento, Luis Gustavo, de Carvalho, Antônio Fernandes, Nogueira Silva, Naaman Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140544/
https://www.ncbi.nlm.nih.gov/pubmed/35626953
http://dx.doi.org/10.3390/foods11101383
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author Oliveira, Isabelle Carolina
de Paula Ferreira, Iuri Emmanuel
Casanova, Federico
Cavallieri, Angelo Luiz Fazani
Lima Nascimento, Luis Gustavo
de Carvalho, Antônio Fernandes
Nogueira Silva, Naaman Francisco
author_facet Oliveira, Isabelle Carolina
de Paula Ferreira, Iuri Emmanuel
Casanova, Federico
Cavallieri, Angelo Luiz Fazani
Lima Nascimento, Luis Gustavo
de Carvalho, Antônio Fernandes
Nogueira Silva, Naaman Francisco
author_sort Oliveira, Isabelle Carolina
collection PubMed
description The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.
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spelling pubmed-91405442022-05-28 Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions Oliveira, Isabelle Carolina de Paula Ferreira, Iuri Emmanuel Casanova, Federico Cavallieri, Angelo Luiz Fazani Lima Nascimento, Luis Gustavo de Carvalho, Antônio Fernandes Nogueira Silva, Naaman Francisco Foods Article The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products. MDPI 2022-05-11 /pmc/articles/PMC9140544/ /pubmed/35626953 http://dx.doi.org/10.3390/foods11101383 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Oliveira, Isabelle Carolina
de Paula Ferreira, Iuri Emmanuel
Casanova, Federico
Cavallieri, Angelo Luiz Fazani
Lima Nascimento, Luis Gustavo
de Carvalho, Antônio Fernandes
Nogueira Silva, Naaman Francisco
Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
title Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
title_full Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
title_fullStr Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
title_full_unstemmed Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
title_short Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
title_sort colloidal and acid gelling properties of mixed milk and pea protein suspensions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140544/
https://www.ncbi.nlm.nih.gov/pubmed/35626953
http://dx.doi.org/10.3390/foods11101383
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