Description
Pea protein gels form through thermal denaturation and aggregation, creating a network that mimics meat texture.
Technical
Gelation is driven by protein denaturation, unfolding of β‑sheets, and aggregation via hydrophobic interactions and disulfide bond formation. Optimal pH (5.5–6.5) and ionic strength (1–2 % carrageenan or 0.5–1 % NaCl) enhance network stability. Temperature (80–90 °C) and time (5–10 min) are critical for full gelation.
Science
Primary Reaction
Protein denaturation and aggregation forming a 3‑D gel network
Sensory Profile
Aroma ()
neutralsubtleproteinaceoussavorylightearthymildly nutty
Origin & History
Civilization
Asian