Acidification and Calcium Addition Effects on High-Pressure and Thermally Induced Pulse Protein Gels.

ABSTRACT: Modulating the characteristics of pulse protein gels provides opportunities for creating gelled products with unique structures and textures. This work investigates the effects of acidification (pH of 6.3-6.6, 5.5, 4.5), calcium addition (0-30 mg Ca/g protein), and process type (nonthermal vs. thermal) on the structural characteristics of gels made from pea, lentil, and faba bean protein concentrates. Protein concentrate suspensions were processed under conditions that lead to gel formation, either by high-pressure processing (HPP) at 600 MPa, 5 °C for 4 min, or thermal processing at 95 °C for 15 min. The resulting gels were evaluated for rheological properties, texture, water holding capacity, and structure. Both acidification and calcium addition increased protein aggregation due to redu

SUBMITTER: Huang A 

PROVIDER: S-EPMC12732794 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature