Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures

Deepa Agarwal,Esther H.-J. Kim,Limei Feng,Cath Wade,Gert-Jan Moggré,Marco P. Morgenstern,Duncan I. Hedderley

Food Research International（2022）

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摘要

•PPI/QPI with LBG mixtures forms in dense microstructure and protein coacervates.•Biphasic network with strong interactions were observed with PPI:LBG.•Higher shear viscosities and lower water mobility were observed with PPI:LBG.•QPI solution showed lower T2 values due to higher solubility as compared to PPI.•Heat-treated PPI/QPI:LBG mixtures showed higher viscoelastic properties.

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关键词

Pea protein,Quinoa protein,LBG,nmr,Rheology,Confocal microscopy

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