Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review
Mohammadreza Khalesi, Kyeesha Glenn-Davi, Nima Mohammadi, Richard J. Fitzgerald
Gels
Abstract
This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
plant proteins require presence of NaCl
“In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels.”
animal proteins show stable gelation properties
“Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes.”
plant proteins require specific conditions
“In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels.”