title: Characterization of heat-set gels from RuBisCO in comparison to those from other proteins.
abstract: To anticipate a future shortage in functional proteins, it is important to study the functionality of new alternative protein sources. Native RuBisCO was extracted from spinach, and its gelation behavior was compared to other native proteins from animal and plant origins. Protein gels were analyzed for their mechanical gel properties during small and large deformation and for their microstructure. Heat-induced aggregation and network formation of RuBisCO resulted in gels with unique characteristics compared to, for example, whey protein and egg white protein. Having a very low critical gelling concentration and low denaturation temperature, RuBisCO readily forms a network with a very high gel strength (G', fracture stress), but upon deformation it has a brittle character (low critical strain, low fracture strain). This breakdown behavior can be explained by the dominant role of hydrophobic and hydrogen bonds between RuBisCO molecules during network formation and by the coarse microstructure. RuBisCO was shown to exhibit high potential as a functional ingredient giving opportunities for the design of new textures at low protein concentration.
authors.affiliation: Functional Ingredients, TNO, P.O. Box 360, 3700 AJ Zeist, The Netherlands.
authors.forename: Anneke H
authors.initials: AH
authors.lastname: Martin
authors.forename: Maaike
authors.initials: M
authors.lastname: Nieuwland
authors.forename: Govardus A H
authors.initials: GA
authors.lastname: de Jong
mesh_terms: D000818:Animals; D002645:Chickens; D004527:Egg Proteins / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D006358:Hot Temperature; D006860:Hydrogen Bonding; D057927:Hydrophobic and Hydrophilic Interactions; D008894:Milk Proteins / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D012273:Ribulose-Bisphosphate Carboxylase / Q000737:chemistry*; D018724:Spinacia oleracea / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D004527:Egg Proteins; D005782:Gels; D008894:Milk Proteins; D010936:Plant Extracts; D000067816:Whey Proteins; D012273:Ribulose-Bisphosphate Carboxylase
keywords: RuBisCO; extraction; fracture properties; gelation; plant proteins; protein interactions