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Truncated protein extraction modulates pea protein–carbohydrate thermal co-gelation

Francis, Juanita LU ; Dessì, Francesca LU ; Jackson, Andrew LU ; Gilbert, Elliot P. ; Mata, Jitendra P. ; Schirone, Davide LU and Roosen-Runge, Felix LU (2026) In Food Hydrocolloids 177.
Abstract
Conventional methods of pea protein extraction are resource-intensive,
involving multiple purification steps that remove co-existing components
such as starch. In contrast, we investigate how minimally processed
yellow pea protein extracts that retain residual carbohydrates form
thermally induced gels. Contrast-variation small-angle neutron
scattering, rheology, and differential scanning calorimetry show that
salt-extracted samples form a unified gel matrix through co-gelation of
protein and carbohydrate components, as evidenced by a shared contrast
match point in the final network. Ultra-small-angle neutron scattering
reveals mesoscale heterogeneity, with structural features persisting up
... (More)
Conventional methods of pea protein extraction are resource-intensive,
involving multiple purification steps that remove co-existing components
such as starch. In contrast, we investigate how minimally processed
yellow pea protein extracts that retain residual carbohydrates form
thermally induced gels. Contrast-variation small-angle neutron
scattering, rheology, and differential scanning calorimetry show that
salt-extracted samples form a unified gel matrix through co-gelation of
protein and carbohydrate components, as evidenced by a shared contrast
match point in the final network. Ultra-small-angle neutron scattering
reveals mesoscale heterogeneity, with structural features persisting up
to 2 μm,
indicative of a particulate, protein-rich network within the composite
gel. Rheological and calorimetric analyses suggest that gelation
proceeds via a kinetic pathway in which protein aggregation precedes
unfolding, ultimately shaping network architecture and viscoelastic
properties. These findings demonstrate that minimal processing can yield
structurally integrated protein–starch gels and clarify how composition
and processing determine network architecture and mechanical
performance. (Less)
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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food Hydrocolloids
volume
177
article number
112555
pages
11 pages
publisher
Elsevier
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2026.112555
language
English
LU publication?
yes
id
c1c9414a-c7e5-472d-8fc1-60344964b6e0
date added to LUP
2026-03-03 11:39:19
date last changed
2026-03-06 13:33:24
@article{c1c9414a-c7e5-472d-8fc1-60344964b6e0,
  abstract     = {{Conventional methods of pea protein extraction are resource-intensive, <br>
involving multiple purification steps that remove co-existing components<br>
 such as starch. In contrast, we investigate how minimally processed <br>
yellow pea protein extracts that retain residual carbohydrates form <br>
thermally induced gels. Contrast-variation small-angle neutron <br>
scattering, rheology, and differential scanning calorimetry show that <br>
salt-extracted samples form a unified gel matrix through co-gelation of <br>
protein and carbohydrate components, as evidenced by a shared contrast <br>
match point in the final network. Ultra-small-angle neutron scattering <br>
reveals mesoscale heterogeneity, with structural features persisting up <br>
to 2 μm,<br>
 indicative of a particulate, protein-rich network within the composite <br>
gel. Rheological and calorimetric analyses suggest that gelation <br>
proceeds via a kinetic pathway in which protein aggregation precedes <br>
unfolding, ultimately shaping network architecture and viscoelastic <br>
properties. These findings demonstrate that minimal processing can yield<br>
 structurally integrated protein–starch gels and clarify how composition<br>
 and processing determine network architecture and mechanical <br>
performance.}},
  author       = {{Francis, Juanita and Dessì, Francesca and Jackson, Andrew and Gilbert, Elliot P. and Mata, Jitendra P. and Schirone, Davide and Roosen-Runge, Felix}},
  issn         = {{0268-005X}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{Food Hydrocolloids}},
  title        = {{Truncated protein extraction modulates pea protein–carbohydrate thermal co-gelation}},
  url          = {{http://dx.doi.org/10.1016/j.foodhyd.2026.112555}},
  doi          = {{10.1016/j.foodhyd.2026.112555}},
  volume       = {{177}},
  year         = {{2026}},
}