0000000000772920
AUTHOR
Valérie Lechevalier-datin
Rheological properties of thermal gels of pea and egg white protein mixtures
International audience
Effects of heat treatment on rheological properties of pea and egg white protein mixtures
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…
VEggInInteractions protéines végétales –protéines de blanc d’œuf pour le développement d’ingrédients fonctionnalisés
compréhension des interactions entre protéines végétales et protéines de blanc d’œuf pour permettre l’amélioration de la « techno-fonctionnalité » des mélanges, notamment pour la stabilisation des mousses et émulsions, l’optimisation de ces fonctionnalités et l’identification des conditions permettant de limiter leur sensibilité aux traitements thermiques.
Rheological properties of thermal gels of pea and egg white protein mixtures
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…