AI Article Synopsis
- This review analyzes the gelation properties of plant-based and animal-based proteins, focusing on factors like pH, ionic conditions, temperature, and anti-nutritional factors.
- Animal proteins (e.g., casein, whey, meat) generally have stable and predictable gelation, while plant proteins (e.g., soy, pea) exhibit more variability and often need specific conditions to achieve effective gel formation.
- Understanding these differences is important for optimizing protein selection and processing to create desired food textures and functionalities.
Article Abstract
This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11431306 | PMC |
| http://dx.doi.org/10.3390/gels10090575 | DOI Listing |
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