The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions
The effects of CaCl<sub>2</sub> addition before (PreCa) or after (PostCa) heating pea protein–pectin dispersions on the formed gel’s rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl<sub>2</sub> bound both...
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2024-12-01
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| author | Dan Zhang Da Chen Osvaldo H. Campanella |
| author_facet | Dan Zhang Da Chen Osvaldo H. Campanella |
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| description | The effects of CaCl<sub>2</sub> addition before (PreCa) or after (PostCa) heating pea protein–pectin dispersions on the formed gel’s rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl<sub>2</sub> bound both pea proteins and pectins through a spontaneous exothermic reaction and pectin exhibited a stronger binding affinity to CaCl<sub>2</sub>. In PreCa gels, low levels of CaCl<sub>2</sub> (5 and 10 mM) increased the gel elasticity (increase in the storage modulus, G′) and their microstructural compactness. However, higher CaCl<sub>2</sub> levels (15 and 25 mM) decreased gels’ elasticity, likely due to diminished hydrogen bonds formed in the cooling stage, resulting in gels with larger voids and fewer interconnections between the protein and pectin phases. In PostCa gels, their elasticity increased with the CaCl<sub>2</sub> content, a rheological change associated with the formation of denser microstructures. The addition of 25 mM CaCl<sub>2</sub> decreased <i>β</i>-sheet and increased <i>α</i>-helix and random coil structures. Hydrogen bonding and electrostatic and hydrophobic interactions contributed to gel formation and stability in both PreCa and PostCa gels, whereas disulfide bonds had negligible effects. This study highlights the role of CaCl<sub>2</sub> in modulating pea protein–pectin gels’ properties and microstructures for the development of gel-like foods with diverse textures and mouthfeels. |
| format | Article |
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| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-fd76718251dc4e7fadeb468733b8a8472025-01-24T13:33:47ZengMDPI AGGels2310-28612024-12-011111810.3390/gels11010018The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin DispersionsDan Zhang0Da Chen1Osvaldo H. Campanella2Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USADepartment of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USADepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USAThe effects of CaCl<sub>2</sub> addition before (PreCa) or after (PostCa) heating pea protein–pectin dispersions on the formed gel’s rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl<sub>2</sub> bound both pea proteins and pectins through a spontaneous exothermic reaction and pectin exhibited a stronger binding affinity to CaCl<sub>2</sub>. In PreCa gels, low levels of CaCl<sub>2</sub> (5 and 10 mM) increased the gel elasticity (increase in the storage modulus, G′) and their microstructural compactness. However, higher CaCl<sub>2</sub> levels (15 and 25 mM) decreased gels’ elasticity, likely due to diminished hydrogen bonds formed in the cooling stage, resulting in gels with larger voids and fewer interconnections between the protein and pectin phases. In PostCa gels, their elasticity increased with the CaCl<sub>2</sub> content, a rheological change associated with the formation of denser microstructures. The addition of 25 mM CaCl<sub>2</sub> decreased <i>β</i>-sheet and increased <i>α</i>-helix and random coil structures. Hydrogen bonding and electrostatic and hydrophobic interactions contributed to gel formation and stability in both PreCa and PostCa gels, whereas disulfide bonds had negligible effects. This study highlights the role of CaCl<sub>2</sub> in modulating pea protein–pectin gels’ properties and microstructures for the development of gel-like foods with diverse textures and mouthfeels.https://www.mdpi.com/2310-2861/11/1/18plant protein gelsCaCl<sub>2</sub>rheologymicrostructureinteractions |
| spellingShingle | Dan Zhang Da Chen Osvaldo H. Campanella The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions Gels plant protein gels CaCl<sub>2</sub> rheology microstructure interactions |
| title | The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions |
| title_full | The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions |
| title_fullStr | The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions |
| title_full_unstemmed | The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions |
| title_short | The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions |
| title_sort | effect of cacl sub 2 sub on the gelling properties of pea protein pectin dispersions |
| topic | plant protein gels CaCl<sub>2</sub> rheology microstructure interactions |
| url | https://www.mdpi.com/2310-2861/11/1/18 |
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