Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism

Autor(es)

Brito, Iuri Procopio Castro ; Silva, Eric Keven

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 166, p. 16-pg., 2025-10-01.

Resumo

The growing demand for plant-based non-dairy milk alternatives has driven the development of new formulations with improved technological properties. A key challenge in this area is enhancing the versatility of plant-based products by structuring these colloidal systems to form gelled matrices. This structuring enables the production of innovative food products with diverse textures and applications. In this study, high-intensity ultrasound (HIUS) was investigated as a dual-purpose technology, capable of both microbial and enzymatic inactivation, particularly targeting lipoxygenase, while simultaneously promoting the structuring of gel networks in plant proteins. Almond-based non-dairy milk was selected as the model system to explore the potential of HIUS-induced gelation in achieving novel food textures. In this context, the effects of HIUS energy intensities at 6.3, 15.9, 25.5, and 36.0 W/cm2 were investigated. HIUS processing altered the secondary and tertiary structures of almond proteins, leading to changes in solubility, molecular weight, and the formation of structured protein aggregates. This reorganization modified the rheological behavior of the almond-based milk, increasing viscosity and imparting gel-like characteristics at higher intensities. Simultaneously, HIUS partially inactivated the enzyme lipoxygenase, reduced microbial contamination to safe levels, and slightly altered the fatty acid profile. The mechanism of this phenomenon was described as alterations in alpha-helix regions of proteins, resulting in chain organization and the formation of new intermolecular interactions. Consequently, a protein gel network was structured, kinetically stabilizing the system, modifying rheological properties, particle size distribution, and entrapping phenolic compounds. These findings highlight the potential application of HIUS as a tool for creating new plant-based foods with desirable textural properties. (AU)

• Processo FAPESP: 20/11255-3 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores
• Processo FAPESP: 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Bolsas no Brasil - Jovens Pesquisadores
• Processo FAPESP: 24/04051-3 - Campo elétrico e ultrassom aplicados no desenvolvimento de bebidas funcionais: Cultivo de probióticos, veiculação em bebidas ricas em compostos bioativos e controle microbiano
• Beneficiário: Iuri Procópio Castro Brito
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto