Physicochemical and functional characterization of plant protein isolates and their influence on plant-based mozzarella cheese performance
Notice bibliographique
Résumé
Consumer demand for plant-based cheese alternatives has highlighted major gaps in existing products, particularly regarding functionality and protein content. This study examined the properties of commercial plant protein isolates from pea (PP1, PP2, PP3), lentil (LP1), faba (FP1), and soy (SP1), which were then incorporated into cheese analogs (∼8.0% w/w) with coconut oil and waxy maize starch. Protein isolates were characterized through protein solubility, water-holding capacity, emulsion stability, and ζ-potential measurements. Protein secondary structures and particle size distributions were determined by Fourier-transform infrared (FTIR) spectroscopy and static light scattering, respectively. Viscoelastic properties, thermo-rheological behavior, and results from functionality experiments ( e.g. , TPA hardness, melt, oil loss) were compared to commercial dairy and plant-based mozzarella products. Differences in tan δ (G’/G”) at 95°C were relatively minor between protein isolate cheese analogs (0.48-0.68), as thermo-reversibility was predominantly influenced by the waxy starch component. Analogs made with PP3, FP1, and SP1 showed good melting behavior, with modified Schreiber test spreads of 108-114%. However, oil loss varied significantly between samples. Synchrotron-radiation X-ray microcomputed tomography (SR-μCT) revealed differences in oil droplet size distribution affecting oil loss and other functional properties, with LP1 and FP1 showing higher densities of small oil droplets correlating to reduced oil expulsion. PP3 analogs exhibited optimized performance, with PP3 proteins possessing the highest water-holding capacity (2.8 g/g), good emulsion stability, and the widest size distribution. Ball milling was also explored for modifying protein particle size distributions and evaluating the influence of structural changes on various protein properties and cheese analog performance. Analog functionality was found to be highly dependent on protein interactions, starch gelatinization, and oil body distribution. All plant-based cheese analogs were found to outperform commercial plant-based mozzarella, showing promise for the enhancement of functionality in dairy mozzarella mimetics using low-solubility protein isolates. • Insoluble proteins act passively to improve plant-based cheese functionality. • Physicochemical properties of plant proteins impact melt behavior and oil loss in cheese analogs. • Waxy starch networks maintain adequate structure while enabling thermo-reversibility. • Ball-milling alters protein structure, affecting starch and oil interactions.
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Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».