Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

The substitution of animal proteins with plant-based ones to fit environmental and economic demands is a challenge in gel applications. This study examined the thermal elation of mixtures of pea protein isolate (PPI) and egg white proteins (EWPs) at different PPI/EWP weight ratios (100/0, 75/25, 50/...

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Bibliographic Details
Main Authors: Jian Kuang, Pascaline Hamon, Jeehyun Lee, Said Bouhallab, Eliane Cases, Remi Saurel, Valérie Lechevalier
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Gels
Subjects:
gelation properties
egg white protein
pea protein isolate
protein interactions
Online Access:https://www.mdpi.com/2310-2861/11/3/176
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Summary:The substitution of animal proteins with plant-based ones to fit environmental and economic demands is a challenge in gel applications. This study examined the thermal elation of mixtures of pea protein isolate (PPI) and egg white proteins (EWPs) at different PPI/EWP weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0. Viscoelastic and texture properties of the composite gels, along with the microstructure and molecular interactions involved in the gel network, were investigated. Except for PPI-EWP 100/0 at pH 9.0, all systems gelled with increasing gel hardness, springiness, and cohesiveness when EWP content increased. This was explained by the microstructure of the gels, wherein the presence of PPI enhanced the formation of aggregates embedded in the EWP network, thus loosening it. The rheological properties of the mixed gels were primarily influenced by the EWP network, involving disulfide bonds. However, upon the addition of PPI, hydrogen bonds and hydrophobic interactions predominated and the structure of the gel became more sensitive to pH as electrostatic repulsions interfered. Adjusting the ratio of PPI/EWP allows the production of gels with varying textures, and suggests the possibility of partially substituting egg white with pea proteins in food gel formulation.
ISSN:2310-2861

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