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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MDPI AG
2025-02-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/11/3/176 |
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| author | Jian Kuang Pascaline Hamon Jeehyun Lee Said Bouhallab Eliane Cases Remi Saurel Valérie Lechevalier |
| author_facet | Jian Kuang Pascaline Hamon Jeehyun Lee Said Bouhallab Eliane Cases Remi Saurel Valérie Lechevalier |
| author_sort | Jian Kuang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d3b7419676f5491fbca7dbd8a1dcf01b |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-d3b7419676f5491fbca7dbd8a1dcf01b2025-08-20T03:43:27ZengMDPI AGGels2310-28612025-02-0111317610.3390/gels11030176Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White MixturesJian Kuang0Pascaline Hamon1Jeehyun Lee2Said Bouhallab3Eliane Cases4Remi Saurel5Valérie Lechevalier6Institut National pour la Recherche Agronomique et Environnement (INRAE), L’Institut Agro Rennes-Angers, UMR STLO, 35042 Rennes, FranceInstitut National pour la Recherche Agronomique et Environnement (INRAE), L’Institut Agro Rennes-Angers, UMR STLO, 35042 Rennes, FranceInstitut National pour la Recherche Agronomique et Environnement (INRAE), L’Institut Agro Rennes-Angers, UMR STLO, 35042 Rennes, FranceInstitut National pour la Recherche Agronomique et Environnement (INRAE), L’Institut Agro Rennes-Angers, UMR STLO, 35042 Rennes, FranceUniversité Bourgogne Franche-Comté, Institut Agro, INRAE, UMR PAM 1517, 21000 Dijon, FranceUniversité Bourgogne Franche-Comté, Institut Agro, INRAE, UMR PAM 1517, 21000 Dijon, FranceInstitut National pour la Recherche Agronomique et Environnement (INRAE), L’Institut Agro Rennes-Angers, UMR STLO, 35042 Rennes, FranceThe 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.https://www.mdpi.com/2310-2861/11/3/176gelation propertiesegg white proteinpea protein isolateprotein interactions |
| spellingShingle | Jian Kuang Pascaline Hamon Jeehyun Lee Said Bouhallab Eliane Cases Remi Saurel Valérie Lechevalier Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures Gels gelation properties egg white protein pea protein isolate protein interactions |
| title | Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures |
| title_full | Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures |
| title_fullStr | Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures |
| title_full_unstemmed | Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures |
| title_short | Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures |
| title_sort | protein protein interactions and structure of heat set gels based on pea protein and egg white mixtures |
| topic | gelation properties egg white protein pea protein isolate protein interactions |
| url | https://www.mdpi.com/2310-2861/11/3/176 |
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