Observational analysis revealed increased gel strength and stability in pea protein composites with gellan gum, suggesting enhanced applications in food formulations.
Key Points
Gel strength peaked at 0.65 N at 5 g/L gellan gum concentration, indicating optimal gelation performance.
Increasing gellan gum significantly boosted viscosity and elastic modulus, enhancing gel stability and texture.
Hydration properties and microstructure were analyzed to understand the rheological characteristics of the composite gel.
The study identifies hydrophobic interactions and disulfide bonds as key factors in pea protein gel formation.