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The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel’s mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e3/e1 and v3/v1 started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications.
Yoon et al. (Sat,) studied this question.