{"title":"Plant-based bigel based on chickpea-potato protein hydrogel and glycerol monostearate oleogel","authors":"Jovana Glusac , Shay Moguiliansky , Ayelet Fishman , Maya Davidovich-Pinhas","doi":"10.1016/j.foostr.2024.100378","DOIUrl":null,"url":null,"abstract":"<div><p>The current research examines the effect of transglutaminase (TG) addition on novel bigel formulation based on a mixture of a chickpea-potato protein hydrogel and a glycerol monostearate (GMS)-oleogel processed using a hot emulsification procedure. Enzyme addition led to an increase in hardness and storage modulus values while similar melting behavior was found for both bigels with the main peak between 53–55 °C resulting from the GMS-oleogel melting. TGA thermograms of both bigels exhibited similar four weight-loss regions, with the control bigel having higher amount of bound water (∼56 %) compared to the TG-crosslinked bigel (∼50 %), which can be related to the higher stickiness of the control bigel. Confocal and cryo-HR-SEM imaging revealed the formation of a chickpea/potato protein network embedded with GMS oleogel droplets. Upon cooking, both bigels had crispy orange-brown surface with higher hardness and moderate browning due to the Maillard reaction.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"41 ","pages":"Article 100378"},"PeriodicalIF":5.6000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329124000145","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The current research examines the effect of transglutaminase (TG) addition on novel bigel formulation based on a mixture of a chickpea-potato protein hydrogel and a glycerol monostearate (GMS)-oleogel processed using a hot emulsification procedure. Enzyme addition led to an increase in hardness and storage modulus values while similar melting behavior was found for both bigels with the main peak between 53–55 °C resulting from the GMS-oleogel melting. TGA thermograms of both bigels exhibited similar four weight-loss regions, with the control bigel having higher amount of bound water (∼56 %) compared to the TG-crosslinked bigel (∼50 %), which can be related to the higher stickiness of the control bigel. Confocal and cryo-HR-SEM imaging revealed the formation of a chickpea/potato protein network embedded with GMS oleogel droplets. Upon cooking, both bigels had crispy orange-brown surface with higher hardness and moderate browning due to the Maillard reaction.
期刊介绍：
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.
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