Title
Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins
Author
Martin, A.H.
Nieuwland, M.
de Jong, G.A.H.
Publication year
2014
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.
Subject
Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
RuBisCO
Extraction
Gelation
Fracture properties
Protein interactions
Plant proteins
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http://resolver.tudelft.nl/uuid:43098e08-8d7c-464f-99f2-fec237d8588f
DOI
https://doi.org/10.1021/jf502905g
TNO identifier
518848
Source
Agricultural and Food Chemistry, 62, 10783-10791
Document type
article