Comparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogue

dc.contributor.authorMoll, Pascal
dc.contributor.authorSalminen, Hanna
dc.contributor.authorStadtmueller, Lucie
dc.contributor.authorSchmitt, Christophe
dc.contributor.authorWeiss, Jochen
dc.date.accessioned2024-09-03T13:38:06Z
dc.date.available2024-09-03T13:38:06Z
dc.date.issued2022de
dc.description.abstractA bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% w/w) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin–pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.en
dc.identifier.swb1832957160
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16516
dc.identifier.urihttps://doi.org/10.3390/foods12010085
dc.language.isoengde
dc.rights.licensecc_byde
dc.source2304-8158de
dc.sourceFoods; Vol. 12, No. 1 (2022) 85de
dc.subjectBiopolymer blend
dc.subjectPea protein
dc.subjectSugar beet pectin
dc.subjectLaccase
dc.subjectMethylcellulose
dc.subjectBinder
dc.subjectBinding agent
dc.subjectTextured vegetable protein
dc.subjectFat mimetic
dc.subject.ddc660
dc.titleComparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogueen
dc.type.diniArticle
dcterms.bibliographicCitationFoods, 12 (2022), 1, 85. https://doi.org/10.3390/foods12010085. ISSN: 2304-8158
dcterms.bibliographicCitation.issn2304-8158
dcterms.bibliographicCitation.issue1
dcterms.bibliographicCitation.journaltitleFoods
dcterms.bibliographicCitation.volume12
local.export.bibtex@article{Moll2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16516}, doi = {10.3390/foods12010085}, author = {Moll, Pascal and Salminen, Hanna and Stadtmueller, Lucie et al.}, title = {Comparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogue}, journal = {Foods}, year = {2022}, volume = {12}, number = {1}, }
local.export.bibtexAuthorMoll, Pascal and Salminen, Hanna and Stadtmueller, Lucie et al.
local.export.bibtexKeyMoll2022
local.export.bibtexType@article
local.subject.sdg3
local.subject.sdg9
local.subject.sdg12
local.title.fullComparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogue

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