The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure
Legume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring i...
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2024-11-01
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| author | Lena Johanna Langendörfer Elizaveta Guseva Peter Bauermann Andreas Schubert Oliver Hensel Mamadou Diakité |
| author_facet | Lena Johanna Langendörfer Elizaveta Guseva Peter Bauermann Andreas Schubert Oliver Hensel Mamadou Diakité |
| author_sort | Lena Johanna Langendörfer |
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| description | Legume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring in emulsion gels and the effect of heat and oil on the gel properties. In this study, soy- and pea-based suspensions and emulsions were prepared with the least gelling concentration using different oil concentrations (0%, 7.5%, 15%, 22.5%, and 30%). The viscoelastic properties were measured before and after heating cycles (65 °C and 95 °C). Scanning electron microscopy images complemented the results. All gels measured showed viscoelastic solid behavior. Thermal treatment showed a positive effect on the gel properties for most samples, especially for concentrates (reduction in the loss factor and networking factor > 1). The concentrates showed much higher networking factors and tighter cross-linking than the isolates. The rheological and microstructural properties of the emulsion gels are influenced by a number of factors, such as carbohydrate content, protein chemistry, the protein purification method, and initial viscosity. Moreover, the influence of oil on the rheological properties depends on the material used and whether oil droplets act as an active or inactive filler. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-11-01 |
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| series | Foods |
| spelling | doaj-art-7b2860b85c2c47cfbf54a9fe70e69e552024-12-13T16:26:53ZengMDPI AGFoods2304-81582024-11-011323387510.3390/foods13233875The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the MicrostructureLena Johanna Langendörfer0Elizaveta Guseva1Peter Bauermann2Andreas Schubert3Oliver Hensel4Mamadou Diakité5Faculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, GermanyFaculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, GermanySpecialty Additives—RD&I Coating Additives—Particle Design, EVONIK Operations GmbH, Rodenbacher Chaussee 4, 63457 Hanau-Wolfgang, GermanyAnton Paar Germany GmbH, Hellmuth-Hirth-Strasse 6, 73760 Ostfildern-Scharnhausen, GermanyFaculty of Organic Agricultural Science, University of Kassel, Nordbahnhofstraße 1a, 37213 Witzenhausen, GermanyFaculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, GermanyLegume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring in emulsion gels and the effect of heat and oil on the gel properties. In this study, soy- and pea-based suspensions and emulsions were prepared with the least gelling concentration using different oil concentrations (0%, 7.5%, 15%, 22.5%, and 30%). The viscoelastic properties were measured before and after heating cycles (65 °C and 95 °C). Scanning electron microscopy images complemented the results. All gels measured showed viscoelastic solid behavior. Thermal treatment showed a positive effect on the gel properties for most samples, especially for concentrates (reduction in the loss factor and networking factor > 1). The concentrates showed much higher networking factors and tighter cross-linking than the isolates. The rheological and microstructural properties of the emulsion gels are influenced by a number of factors, such as carbohydrate content, protein chemistry, the protein purification method, and initial viscosity. Moreover, the influence of oil on the rheological properties depends on the material used and whether oil droplets act as an active or inactive filler.https://www.mdpi.com/2304-8158/13/23/3875legume emulsion gelheatingoilviscoelasticitymicrostructure |
| spellingShingle | Lena Johanna Langendörfer Elizaveta Guseva Peter Bauermann Andreas Schubert Oliver Hensel Mamadou Diakité The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure Foods legume emulsion gel heating oil viscoelasticity microstructure |
| title | The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure |
| title_full | The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure |
| title_fullStr | The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure |
| title_full_unstemmed | The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure |
| title_short | The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure |
| title_sort | viscoelastic behavior of legume protein emulsion gels the effect of heating temperature and oil content on viscoelasticity the degree of networking and the microstructure |
| topic | legume emulsion gel heating oil viscoelasticity microstructure |
| url | https://www.mdpi.com/2304-8158/13/23/3875 |
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