Improving the Texture of Pea Protein Isolate Gels with Fibrillar Proteins

Plant-based proteins offer sustainable and healthier alternatives to animal-derived proteins, but achieving similar textures remains challenging. This thesis explores innovative methods to enhance the texture and strength of pea protein gels using fibrillar proteins, enzymatic crosslinking, and ionic interactions. Incorporating bovine collagen, pea protein fibrils, and recombinant collagen significantly improved gel elasticity and structural integrity. Optimal enzyme concentration and controlled ionic conditions were crucial for effective network formation. Additionally, collagen peptides enhanced nutritional value in meat alternatives but required careful balancing to maintain texture. These insights provide practical guidelines for developing improved plant-based protein foods with desirable textures for consumers.