TY - JOUR
T1 - Ultrasound-enhanced reconstruction and gelation of binary lentil–quinoa protein matrix for nutrition complementary soft gels
AU - Ma, Yuchen
AU - Xiong, Youling L.
AU - Jiang, Jiang
N1 - Publisher Copyright:
© 2025
PY - 2025/4
Y1 - 2025/4
N2 - The objective of this study was to construct hybrid protein soft gels with complementary amino acids, focusing on molecular interaction, structural pattern, textural properties, and digestibility, and nutritional impact. Lentil (legume) and quinoa (cereal) proteins were pretreated with ultrasound (100, 250, and 400W), and their blends were heated to form binary gel matrixes. Significant changes in calorimetric, solubility (with lentil and quinoa protein solubility increasing by 32% and 22%, respectively), and aggregation properties after ultrasound process led to pronounced enhancements of gelling capacity of hybrid proteins (P < 0.05). The improvements of gel hardness (1.9-fold), rheology, and microstructural characteristics (network density and uniformity) are attributed largely to hydrophobic and polar sidechain interactions. The hybrid binary protein gels exhibited superior digestibility. Hence, ultrasound pretreatment can aid in the formation of hybrid plant protein gels with balanced amino acid compositions, suggesting the suitability for gel-based dysphagia foods or other formulated novel products like plant protein-based meat analogues, custards, and gellies.
AB - The objective of this study was to construct hybrid protein soft gels with complementary amino acids, focusing on molecular interaction, structural pattern, textural properties, and digestibility, and nutritional impact. Lentil (legume) and quinoa (cereal) proteins were pretreated with ultrasound (100, 250, and 400W), and their blends were heated to form binary gel matrixes. Significant changes in calorimetric, solubility (with lentil and quinoa protein solubility increasing by 32% and 22%, respectively), and aggregation properties after ultrasound process led to pronounced enhancements of gelling capacity of hybrid proteins (P < 0.05). The improvements of gel hardness (1.9-fold), rheology, and microstructural characteristics (network density and uniformity) are attributed largely to hydrophobic and polar sidechain interactions. The hybrid binary protein gels exhibited superior digestibility. Hence, ultrasound pretreatment can aid in the formation of hybrid plant protein gels with balanced amino acid compositions, suggesting the suitability for gel-based dysphagia foods or other formulated novel products like plant protein-based meat analogues, custards, and gellies.
KW - Composite gels
KW - Gelation
KW - Heat aggregation
KW - Lentil protein
KW - Quinoa protein
KW - Ultrasound
UR - http://www.scopus.com/inward/record.url?scp=86000665190&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=86000665190&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2025.106311
DO - 10.1016/j.fbio.2025.106311
M3 - Article
AN - SCOPUS:86000665190
SN - 2212-4292
VL - 66
JO - Food Bioscience
JF - Food Bioscience
M1 - 106311
ER -