Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality
Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1645 |
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| Summary: | Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl<sub>2</sub>. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. |
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| ISSN: | 2304-8158 |