Harnessing pulse proteins as soy protein substitutes in spreadable cheese analogues: exploring correlations among protein techno-functionality, and cheese textural, rheological and sensory properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-18 DOI:10.1016/j.foodhyd.2025.111780

Elif Çavdaroğlu, Meryem Topçuoğlu, Derin Koşar, Eda Acar, Nil Yaren Polat, Berkay Berk, Çağrı Çavdaroğlu, Ahmet Yemenicioğlu

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引用次数: 0

Abstract

This study aimed at comparing techno-functional properties of faba bean (FBP), pinto bean (PBP), cowpea (CPP) and mung bean (MBP) proteins with commercial soy protein isolate (SPI), and exploring their correlations with textural, rheological and sensory properties of plant protein-based spreadable cheese analogues. FBP and MBP showed the best solubility between pH 3.0 and 11.0. The highest and the lowest water and oil (OAC) absorption capacities were observed for SPI and MBP (7.78 and 0.79 g H₂O/g), and PBP and SPI (7.79 and 3.55 g oil/g). Protein's least gelling concentrations (LGC) ranged from 10 % (SPI) to 18 % (FBP). CPP, MBP, and PBP formed harder, gummier gels at ≥ LGC than SPI and FBP. Pre-gels of PBP and CPP at ≤ LGCs showed the highest consistency and viscosity indexes. Proteins showed similar emulsification. Cheese analogue from SPI (SPIC) showed the highest firmness (37.5 N) and work to shear for spreadability (57.5 N s), followed by cheese analogues of other proteins such as MBPC, CPPC, FBPC, and PBPC in descending order. The highest and lowest elastic (G′) and viscous (G″) moduli were obtained for MBPC (G' = 4353 and G''= 1277) and PBPC (G' = 377 Pa and G''= 98 Pa). OAC of proteins correlated with cheese analogues' firmness (r = −0.918), work to shear for spreadability (r = −0.910), and stickiness (r = −0.894). Tan δ (G''/G′) of cheese analogues correlated with work to shear for spreadability (r = 0.986). SPIC and FBPC received the highest overall liking scores correlated mainly with appearance, color and taste. Correlating protein techno-functionality in cheese analogue opens new horizons for effective utilization of pulse proteins as soy protein substitutes.

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利用脉冲蛋白作为大豆蛋白在可涂抹奶酪类似物中的替代品：探索蛋白质技术功能与奶酪质地、流变学和感官特性之间的相关性

本研究旨在比较蚕豆（FBP）、平豆（PBP）、豇豆（CPP）和绿豆（MBP）蛋白与商业大豆分离蛋白（SPI）的技术功能特性，并探讨它们与植物蛋白基可涂奶酪类似物的质构、流变学和感官特性的相关性。FBP和MBP在pH 3.0 ~ 11.0范围内溶解度最佳。SPI和MBP（7.78和0.79 g H2O/g）、PBP和SPI（7.79和3.55 g oil/g）的水油（OAC）吸收能力最高和最低。蛋白的最低胶凝浓度（LGC）为10% (SPI) ~ 18% （FBP）。CPP、MBP和PBP在≥LGC时形成的凝胶比SPI和FBP更硬、更粘稠。≤LGCs的PBP和CPP预凝胶的稠度和粘度指数最高。蛋白质也表现出类似的乳化现象。来自SPI的奶酪类似物（SPIC）显示出最高的硬度（37.5 N）和剪切力（57.5 N s），其次是其他蛋白质的奶酪类似物，如MBPC， CPPC， FBPC和PBPC。得到了MBPC （G′= 4353,G′= 1277）和PBPC （G′= 377,G′= 98 Pa）的弹性模量（G′）和粘性模量（G″）的最大值和最小值。蛋白质的OAC与奶酪类似物的硬度（r = - 0.918）、剪切性（r = - 0.910）和粘性（r = - 0.894）相关。奶酪类似物的Tan δ (G " /G ')与剪切功相关（r = 0.986）。SPIC和FBPC的总体喜欢得分最高，主要与外观、颜色和味道相关。干酪类似物中蛋白质技术功能的相关性为脉冲蛋白作为大豆蛋白替代品的有效利用开辟了新的视野。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.