Work

Design and characterization of calcium-pea protein fluid gels

Year: 2025

Type: article

Abstract: Fluid gels have gained increasing attention due to their distinctive rheological properties and techno-functional properties. However, for plant protein based-systems,the gelling mechanism under shear and the resulting physical behavior remain unexplored. To address this gap, we fabricated calcium-pea protein fluid gels and investigated the influence of protein concentration (10-15% w/w), calcium ion concentration (10-50 mM), and shear rate (300-1000 s -1 ) on particle morphology, rheological behaviors, and aging properties. Results demonstrated that increasing protein concentration enhanced both the effective volume fraction and intrinsic storage modulus of individual microgel particles, thereby strengthening the elastic response of the fluid gel network. A similar trend was observed with calcium concentrations between 10–20 mM. However, above 50 mM, particle compaction and structural heterogeneity reduced volume occupancy and lowered the elastic modulus of gels. At lower production shear rates, Ca–pea protein fluid gels exhibited large particles with highly frictional irregular shapes, which concentrate large local stresses and deformation, thereby reducing the resistance to large deformations. Conversely, increasing the shear rate during gel preparation led to the formation of smaller and rounder particles, allowing for more uniform stress distribution and a greater resistance to deformation prior to yielding. In contrast with the case of dispersions prepared at lower rates, repeated intermittent shear led to mechanical stabilization, leaving lower capacity for further network reorganization, which reflected in different aging exponents. These findings provide a valuable foundation for further scientific investigations and facilitate the engineering and application development of plant protein-based fluid gels.

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.112198

Authors: Wenbo Ren, Gabriele D'Oria, Yanshen Zhu, Deniz Z. Gunes, Lilia Ahrné

Institutions: University of Copenhagen, KU Leuven

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,990

Funders: Københavns Universitet, China Scholarship Council