Techniques to Improve Gelation in Plant Protein

Solid plant protein compositions with improved functional and organoleptic properties for use in food applications like substitutes for eggs, dairy, and meat. The compositions contain a purified plant protein, phosphate salts, metal halide salts, and optionally citrate salts. The salts help modify the protein structure and properties like viscosity, gelation, and stability. Crosslinking enzymes can also be added to further modify the protein. The compositions have desirable characteristics like reduced anti-nutritional factors compared to the plant source.

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Pea protein with improved gelling power at temperature and reduced viscosity compared to conventional pea proteins. The gelling pea protein has a gelling power of at least 300 Pa and a viscosity of less than 0.5 Pas at 15% solids, 40s-1 shear rate, and 20°C. The protein is obtained by a method involving suspending pea flour in water, adjusting the pH to precipitate proteins, separating the precipitate, and then adjusting the pH again to solubilize pea polypeptides. This provides a functionalized pea protein with improved gelling properties and lower viscosity compared to conventional pea proteins.

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Creating gelled plant protein compositions that exhibit superior gel strength through controlled cross-linking. The compositions are made by dissolving a plant protein in water, then adding a transglutaminase enzyme to form a slurry. The slurry is mixed with a cellulosic fiber, which enhances texture and structure through mechanical disruption. The resulting gelled protein network is then cross-linked using the transglutaminase enzyme. The process allows achieving high gel strength (40-100% protein dissolved in water) while maintaining optimal protein solubility.

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A method for producing isoprotein, a protein isolate with unique gel properties, through controlled pH-correcting treatment and precipitation conditions. The method involves a specific pH-adjusting treatment followed by precipitation, where the protein structure is modified to enhance its functional properties. This approach enables the production of isoprotein from various plant and animal raw materials, including rapeseed meal, through a more efficient and cost-effective process compared to traditional methods.

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A method for preparing pea protein isolate with thermoreversible gel properties that involves mild processing conditions to maintain the natural structure of the pea protein. The method involves soaking defatted pea flour in salt solution, followed by desalting, centrifugation, and drying to obtain the pea protein isolate. This isolate can then be used to prepare thermoreversible gels by adjusting pH, heating, cooling, and reheating the protein solution. The mild processing steps allow the pea protein to retain its native properties for thermoreversible gelling.

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Ternary composite gel for functional food and pharmaceutical applications, comprising a protein-polyphenol binary complex and a carrageenan-based gel matrix. The gel combines water-soluble soy protein with plant polyphenols and carrageenan in a 2:0.34:0.5 to 2:0.34:0.5 mass ratio. The binary complex is formed by mixing the protein and polyphenol solutions, followed by a carrageenan addition to create the gel matrix. This composite material offers enhanced nutritional and functional properties compared to individual components, with improved stability and shelf life.

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Fermented plant protein gel preparation method that enhances its viscoelasticity and stability through controlled pH manipulation during fermentation. The method utilizes kefir bacteria to break down plant protein structures, creating a more compact gel network that resists structural damage under shear stress. By precisely regulating the pH during fermentation, the microorganisms facilitate the formation of protein-gel networks with enhanced viscoelastic properties, particularly at lower pH values. This approach enables the production of gel with improved texture and stability, particularly suitable for applications requiring controlled texture retention in food products.

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A method to improve the thermal stability and gel strength of pea protein gels for food applications. The method involves preheating the pea protein solution, cooling it, adjusting pH, and then adding a transglutaminase enzyme to form the gel. This sequence prevents enzyme denaturation during heat gelation, improves thermal stability, and enhances gel strength.

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Preparing high-quality soy protein isolate gel through a novel modification process that enhances its gel properties. The method involves treating soy protein isolate with an alkali solution to increase its molecular flexibility and hydrophilic/hydrophobic active groups, followed by heating to form a gel. The treated soy protein isolate is then soaked in sodium carbonate solution to further enhance aggregation and network formation. This process significantly improves the gel's hardness and elasticity compared to conventional methods, enabling the production of high-quality soy protein isolate gels with enhanced sensory properties.

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Method for producing functional materials from vegetable proteins using co-solvent mixtures to control protein solubility and gelation. The method involves forming a protein solution with co-solvents that increase and decrease protein solubility. Mechanical agitation and heating cause protein aggregation into a hydrogel. The hydrogel can be shaped into structures like films, gels, and microcapsules. The co-solvent ratios enable tailoring the protein properties and material characteristics. The method allows making robust vegetable-based materials without crosslinkers for biomedical applications.

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Tough soy protein adhesive for lightweight boards like plywood that replaces formaldehyde-based adhesives. The soy protein adhesive is made by modifying soybean meal dispersion through high-pressure homogenization to reduce particle size and improve water absorption. The modified soybean meal is mixed with a resin cross-linking agent, ethylene glycol diglycidyl ether, and sesame oil to form the adhesive. The modified soybean meal provides better bonding strength and water resistance compared to unmodified soybean meal adhesives.

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Enhancing the gelation properties of pea protein through the addition of amyloid fibers from panda and black kidney beans. The amyloid fibers, which are structurally similar to the natural fibers found in these legumes, enhance hydrogen bonding and hydrophobic interactions between pea protein molecules, significantly improving the gel's strength and stability. This approach addresses the limitations of traditional methods for improving pea protein gel properties, particularly in forming strong, stable gels.

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A method to improve the gel properties of soy protein concentrate for use in foods like meat substitutes. The method involves heating the soy protein solution, contacting it with glycerol, and optionally adjusting the pH before heating. This improves the gel strength and load of the soy protein concentrate. The resulting soy protein has gel strength of 100-400gf cm and load of 150-450.

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Potato protein and soybean protein isolate composite gel and preparation method thereof, in particular to a potato protein and soybean protein isolate composite gel and a preparation method thereof.

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A method to prepare plant protein peptides with improved gelation properties for food applications. The process involves controlled enzymatic hydrolysis followed by enzyme-mediated aggregation of peptides to form a three-dimensional network structure. This aggregation process enhances the gelation characteristics of the peptides, particularly at high protein concentrations. The method enables the production of plant protein peptides with desirable gel properties for yogurt and other food products, overcoming common challenges associated with protein hydrolysis and gelation.

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High protein pea concentrates for use in dairy alternatives and meat substitutes. The pea concentrates have 65-75% protein and 2.2-2.5% starch, enabling clean label texturized protein formulations. The pea varieties used to produce these concentrates have high protein content, semi-leaflessness, and powdery mildew resistance. The concentrates can be further optimized by adjusting biochemical traits like gelation firmness and sucrose content for specific applications like dairy or meat analogues.

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Preparation method for making peanut protein isolate gel using a specific process that involves alkali heat pretreatment of the protein isolate followed by adding calcium sulfate to induce gelation. This improves the gel characteristics compared to direct gelation of natural peanut protein isolate. The alkali heat pretreatment step denatures the protein structure, making it more conducive to gelling.

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Improving the gel properties of soybean protein isolate by combining pH offset pretreatment with camellia oleifera seed protein. The method involves soaking soybean protein isolate in a solution containing both soy and camellia proteins at a pH offset from the soy's isoelectric point. This pretreatment enhances the interaction between proteins and results in soybean protein isolate gels with improved characteristics like gel strength and water holding capacity. The camellia protein's hydrophilicity and molecular properties synergistically improve the soy protein's gel properties when combined with pH offset pretreatment.

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Coagulant composition for protein gelling that slows down the gelling time while increasing the gel strength compared to traditional coagulants like lactone. The coagulant is a mixture of glucono-delta-lactone and tricalcium phosphate. It can be used to prepare protein compositions like soy milk with improved gel properties. The coagulant composition allows longer time for handling and mixing the protein powder before gelling compared to lactone alone.

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A method to prepare soybean protein isolate gels with improved texture by utilizing palm stearin. The method involves using a specific ratio of palm stearin to soy protein isolate, heating denaturation temperature, and glucolactone concentration to prepare the gels. This optimized process results in soybean protein isolate gels with a denser structure, more uniform particle size, better adhesion, and improved lubricity compared to conventional methods. The use of palm stearin in this method provides a way to mimic the texture of dairy products like yogurt and cheese from soy protein gels.

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A kind of gelatinous vegetable meat with improved texture and reduced fat content compared to conventional plant-based meats. The meat is made by combining vegetable protein, tissue and silk protein, vegetable oil, ice water, adhesives, enzymes, spices, and natural pigments. The specific ratios and types of these ingredients allow the formation of a protein gel with good elasticity and texture. The use of enzymes like potassium salt, TG enzyme, and laccase improve the protein gel properties. The optimized ingredient ratios and processing steps like high-speed vacuum mixing and preforming reduce oil loss and improve oil retention.

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Pea protein isolate with enhanced rheological properties for food applications, particularly as a binding agent in meat substitutes. The isolate exhibits improved gelling properties while maintaining solubility, enabling more consistent texture in food products like yogurt and meat analogs. This unique combination of rheological properties enables the protein to form stable networks without compromising solubility, making it suitable for applications requiring both binding and texture.

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Extruded food products with improved texture and reduced use of conventional gums like xanthan and carrageenan. The extruded products contain extruded gelling food product constituents made by modifying starches during extrusion to create gelling starches. The extruded constituents can replace or partially replace conventional gums in food products like plant-based meats and dairy substitutes to improve texture and reduce cost. The extrusion process physically modifies starches to create water-soluble gelling starches that form gels when wetted. The extruded constituents can also contain pregelatinized starches. By using extruded gelling constituents instead of conventional gums, it reduces the total amount of gums needed in the final food product. The extruded products have improved texture, consistency, and mouthfeel compared to using only conventional gums.

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A method to improve the properties of pea protein by combining it with soy protein. The method involves extracting protein from mature peas and soybeans using low-temperature drying. The extracted pea and soy proteins are then blended and processed further to create a composite vegetable protein. This composite protein has improved gel strength, emulsification, water retention, and amino acid composition compared to pea protein alone.

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Preparing dehydrated egg-substitute products by using vegetable protein as a raw material and a product. The product is prepared by using vegetable protein as a raw material and a product, wherein the preparation includes adding a hydrophilic polysaccharide substance, a network structure is formed under a specific temperature condition by utilizing the covalent crosslinking effect of the mTG enzyme and the vegetable protein, so that the problems of loose structure and difficult forming of a vegetable protein gel product are solved, and the formed product has a taste similar to that of eggs.

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Thermal aggregation of soy protein for gel preparation, enabling the formation of stable and functional gels through controlled protein aggregation. The process involves modifying soy protein to form thermally stable aggregates through heat treatment, followed by incorporation into the protein dispersion. The resulting gel exhibits improved texture and functional properties, particularly in applications requiring high water retention and elasticity.

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Organic, vegan protein gummy compositions containing natural sweeteners, plant-based proteins, and plant-based gelling agents. The compositions have between 40-80% sweetener, 5-30% protein, and 1-10% gelling agent. The sweeteners can be isomalto-oligosaccharide, maltitol, inulin, tapioca syrup, or corn syrup. The proteins can be pea, rice, sunflower, hemp, or chia. The gelling agents can be agar, pectin, gelatin, carrageenan, or locust bean gum.

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A soybean protein-based egg white substitute that maintains desirable texture characteristics when thawed, particularly when frozen at temperatures below 75°C. The protein blend exhibits optimal physical properties for gel formation, with a specific strength range of 250-600g, and jelly strength of 300-800g. The blend is formulated with starches and oils to enhance its freeze tolerance, and is particularly suitable for applications requiring a texture similar to solidified egg whites.

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A method for rapidly enhancing the gelation of soy protein isolate through controlled mechanical processing at low temperatures. The process involves mechanical deformation of the protein isolate under controlled conditions to initiate gelatinization, followed by rapid cooling to prevent heat-sensitive components from degradation. This approach enables the rapid formation of gel without the need for heat treatment, thereby preserving the protein's natural properties and preventing degradation of heat-sensitive compounds.

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A method for enhancing the gel stability of soybean protein isolate (SPI) in food products by cross-linking with a hydroxypropyl methyl cellulose (HPMC) solution. The process involves modifying SPI with a soybean-derived polysaccharide, followed by microwave-assisted thermal treatment and spray drying to produce a soybean protein isolate powder. The powder is then mixed with HPMC and antioxidant, and the resulting mixture is spray dried to produce a stable and durable soybean protein isolate gel.

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