Resumen de Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels—Impact of Drying Method, pH, and Ionic Strength
Jesper Malling Schmidt, Lotte Bach Larsen, Marianne Hammershøj
The objective was to prepare sheared gels of potato protein concentrate and evaluate the effect of pH (3, ∼4, ∼7), ionic strength (15 or 200 mM) and protein drying conditions (spray or freeze drying) on the final appearance and rheological characteristics. Heat‐set gels 3 % (w/w) at a high ionic strength (200 mM) resulted in an inhomogeneous appearance with presence of clots, while low ionic strength (15 mM) gave homogenous structures. Gels prepared at pH 3 became transparent while preparation above pH 3.0 resulted in high turbidity. Heat treatment and cooling resulted in gelation for all samples except freeze dried powder at pH 3.0. Flow curves during shear from 0.1 to 100 s−1were fitted by the Herschel–Bulkley model indicating shear thinning behavior for all samples except the freeze dried sample at pH 3 which displayed a Newtonian behavior. Oscillatory measurements after shear indicated viscus behavior (phase angle above 45°) for the spray dried sample at pH 3, and gelled behavior (phase angle above 45°) for the remaining gelled samples. Structure recovery was observed after shear in all samples except at pH 3.0. The data shows potato protein can be used as ingredient in protein beverages. Potato protein can be used as an ingredient for vegetable derived protein beverages. The appearance and texture depends on pH, salt content and drying conditions of the potato protein. Low pH results in a transparent solution while neutral pH results in a turbid solution. Low salt content gives solutions with a homogenous structure, while high salt results in an inhomogeneous structure. Spray drying of potato protein results in stronger protein interactions during gelation than freeze drying.
