Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes

Abstract Plant-based emulsion gels can be used as solid animal fat substitutes for vegan sausages. For this reason, commercially available protein isolates with different amino acid profiles from pea, soy and potato (Pea-1, Pea-2, Soy, Potato) have been tested their ability to form shape stable emulsions at neutral pH upon heating 72 °C. In order obtain that are possible, the concentrations in continuous phase (C P C, 8.0–11.5% (w/w)) oil mass fractions (65–80%) were varied. leguminous proteins, a positive correlation of both parameters on rigidity was shown, indicating both, interfacial protein–protein interactions, involved structure reinforcement. Firmness increased increasing content cysteine (Pea-1 < Pea-2 Soy) interactions electrostatic, hydrophobic hydrophilic nature. Potato independent C content. The showed much higher degree crosslinking, very low charge density. Temperature-sweep analysis CLSM revealed gelled consequence temperature stability. Hence, reinforcement mainly contributed network, 70% 11.5% forming hybrid gel highest firmness. However, gelling also resulted adsorption aggregates reduced stability C. This demonstrated amount extractable which 2.0 0.6% Pea-1 2 emulsions, 6.4% Soy 34.4% total emulsions.