Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase-Reference-Cited by-同舟云学术

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

Published:2024 Issue:1 Volume:20 Page:133-143
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Masiá Carmen¹²³⁴^ORCID,Ong Lydia³,Logan Amy⁴,Stockmann Regine⁴,Gambetta Joanna⁴,Jensen Poul Erik¹,Rahimi Yazdi Saeed²,Gras Sally³^ORCID

Affiliation:

1. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark

2. Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark

3. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia

4. CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia

Abstract

The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels.

Funder

Innovationsfonden

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D3SM01001E

Reference49 articles.

1. Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering

2. Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

3. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

4. Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

5. Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure

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