Composite starch/fermented protein emulsion gels for plant-based cheese applications
Marlene Lassen, Ronja Bruenig, Tomasz Pawel Czaja, Ashwitha Amin, Kathrine Esager Ørskov, Thomas Hannibal, Line Bach Christensen, Poul Erik Jensen, Ourania Gouseti
Abstract
This work investigated the effect of incorporating lipids and proteins on the properties of starch-based gels relevant for plant-based cheese analogues. Gels were prepared by first fermenting protein-based emulsions to create primary gels, and subsequently using the water of these primary gels as starch hydration media to produce secondary, starch-based, pea protein-rich composite emulsion gels. Fermentation appeared to increase gel hardness compared to non-fermented protein addition. Compared to natural and crosslinked/acetylated starches, the acid-hydrolysed/acetylated starch produced firmer gels and was selected for further experimentation. Gels were macroscopically homogeneous but microscopically showed lipid coalescence at increasing lipid content (>8%), which was reduced by ultrasonicating the emulsion prior to fermentation. Dry matter content was key in determining textural and rheological properties of the gels, with starch/protein gels of 36% dry matter showing hardness and viscoelastic properties similar to those of the dairy cheese Danbo. However, the composite gels did not melt on increasing temperature up to 80 °C (delta below 20°). Proton dynamics were found to depend on gel properties and lipid addition. Overall, this work contributes towards the development of plant-based cheeses with desired characteristics by increasing their protein content and modulating their properties through fermentation and syneresis. • Modified & native potato starch used for composite starch/pea protein emulsion gels. • Protein was prefermented & syneresis water subsequently used to hydrate the starch. • Starch content in the aqueous phase was key in determining gel properties. • Sonication & order of addition can fine-tune gel microstructure & functionality.