TY - JOUR
T1 - Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels
T2 - Effect of pH-shifting and oil imbedment
AU - Nie, Yunqing
AU - Liu, Yuanfa
AU - Jiang, Jiang
AU - Xiong, Youling L.
AU - Zhao, Xiangzhong
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/8
Y1 - 2022/8
N2 - The objective of this study was to investigate the impact of pH-shifting and oil inclusion on the textural properties of plant protein-based fermentation-induced gels resembling dairy yogurt in consistency. Gels were formed by pH12-treated or native mung bean protein (MBP) with or without emulsified coconut oil (3% w/v) and transglutaminase (0.1% w/w protein) during fermentation at 43 °C for 8 h. Quinoa flour hydrolysate was used to modulate the MBP gel network. Creep-recovery and viscoelasticity (Gʹ/Gʹʹ) tests showed that gels prepared with pH12 treated MBP were less deformable and stiffer than native MBP gels. The pH12 treated MBP gels also exhibited superior hardness and water-holding capacity over the native MBP gels. Consistently, the pH12 gels displayed more compact and denser network structures, and oil emulsion droplets as well as transglutaminase further contributed to such packing effect. 1H-LF-NMR confirmed less mobility of bulk water in pH12 gels compared with native gels.
AB - The objective of this study was to investigate the impact of pH-shifting and oil inclusion on the textural properties of plant protein-based fermentation-induced gels resembling dairy yogurt in consistency. Gels were formed by pH12-treated or native mung bean protein (MBP) with or without emulsified coconut oil (3% w/v) and transglutaminase (0.1% w/w protein) during fermentation at 43 °C for 8 h. Quinoa flour hydrolysate was used to modulate the MBP gel network. Creep-recovery and viscoelasticity (Gʹ/Gʹʹ) tests showed that gels prepared with pH12 treated MBP were less deformable and stiffer than native MBP gels. The pH12 treated MBP gels also exhibited superior hardness and water-holding capacity over the native MBP gels. Consistently, the pH12 gels displayed more compact and denser network structures, and oil emulsion droplets as well as transglutaminase further contributed to such packing effect. 1H-LF-NMR confirmed less mobility of bulk water in pH12 gels compared with native gels.
KW - Oil imbedment
KW - Plant-based fermentation-induced gels
KW - Rheological properties
KW - Structure
KW - pH-shifting
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U2 - 10.1016/j.foodhyd.2022.107607
DO - 10.1016/j.foodhyd.2022.107607
M3 - Article
AN - SCOPUS:85126754502
SN - 0268-005X
VL - 129
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 107607
ER -