The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels.

ABSTRACT: Recent trends promote the replacement of animal-based products using plant sources. Such food alternatives can be achieved utilizing bigels, tailorable materials which combine plant protein-based hydrogel (HG) and oleogel (OG) phases into one gel system. The effect of salt addition, commonly used in the food industry, into plant-based bigel formulation based on pea protein hydrogel and candelilla wax oleogel is the main goal of this research while the effect of transglutaminase (TG) cross-linker concentration (0-20 % out of the protein mass) and OG/HG ratio (30/70-60/40) were also examined. Overall, bigel composition of 10 % TG, which was found vital for consistency, and 40/60 OG/HG ratio, which was found preferable with respect to mechanical strength and appearance, was used to thoroughly

SUBMITTER: Friedman N 

PROVIDER: S-EPMC12446503 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature