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RESEARCH PRODUCT

Rheological properties of thermal gels of pea and egg white protein mixtures

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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 mixture led to a longer linear viscoelastic region compared to EW gels indicating higher stiffness in the PG-EW gel structure. These data are crucial information to define gel properties in mixed plant-animal protein systems.