title: Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins.
abstract: This paper investigated the enhancement of thermal gelation properties when salt-soluble pea proteins were co-gelated with whey proteins in NaCl solutions, using different blend ratios, total protein concentrations, pH, and salt concentrations. Results showed that the thermal co-gelation of pea/whey proteins blended in ratio of 2:8 in NaCl solutions showed synergistic enhancement in storage modulus, gel hardness, paste viscosity and minimum gelation concentrations. The highest synergistic enhancement was observed at pH 6.0 as compared with pH 4.0 and 8.0, and at the lower total protein concentration of 10% as compared with 16% and 22% (w/v), as well as in lower NaCl concentrations of 0.5% and 1.0% as compared with 1.5%, 2.0%, 2.5%, and 3.0% (w/v). The least gelation concentrations were also lower in the different pea/whey protein blend ratios than in pure pea or whey proteins, when dissolved in 1.0% or 2.5% (w/v) NaCl aqueous solutions.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
authors.forename: Douglas
authors.initials: D
authors.lastname: Wong
authors.forename: Thava
authors.initials: T
authors.lastname: Vasanthan
authors.forename: Lech
authors.initials: L
authors.lastname: Ozimek
mesh_terms: D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D012212:Rheology; D012965:Sodium Chloride / Q000032:analysis; D012995:Solubility; D014783:Viscosity; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D010940:Plant Proteins; D000067816:Whey Proteins; D012965:Sodium Chloride
keywords: Co-gelation; Pea globulin; Rheological properties; Synergistic enhancement; Whey protein