LiFT-student Mathias Johansson successfully defended his thesis: “Texture and Microstructure of Legume-Based Mixed Gels”
Food Science Sweden extends its heartfelt congratulations to Mathias Johansson, a PhD student at the Department of Molecular Sciences at SLU and a student in our research school LiFT as he has successfully defended his thesis titled “Texture and Microstructure of Legume-Based Mixed Gels.” on the 5th of April 2024 in Uppsala.
The move toward reducing our reliance on animal-based proteins is not merely a passing trend; it stands for a critical step toward a sustainable future. In his recent thesis, Mathias Johansson delves into the captivating world of plant-based protein gels, with a specific focus on faba bean and pea—promising local sources, especially in cool climates like Sweden.
Through an exploration of texture and microstructure, Mathias uncovered intriguing findings. When creating mixed gels using faba bean protein, starch, and fiber (along with a dash of pea protein isolate), he saw that the microstructure plays a pivotal role. Gels dominated by larger protein aggregates tended to be weaker, showing lower fracture stress. These insights emerged from Mathias Johansson’s analysis of the results presented in his thesis.
Notably, the addition of NaCl had varying impacts on gel formation between the two primary protein fractions in faba bean (7S and 11S). Furthermore, the introduction of starch- and fiber-rich side-streams from protein extraction altered the gel’s texture. Surprisingly, substituting part of the protein with starch and/or fiber increased the gel’s storage modulus, while simultaneously reducing fracture stress and strain at pH 7. Delving deeper, at pH 4 and 5, the addition of fiber led to increased fracture stress due to an intriguing interaction with existing microstructures. These results not only illuminate gel formation by plant-based proteins but also provide insights into texture formation by proteins sourced from non-soy legumes.
This research represents a significant stride toward a more diverse range of plant-based foods, showcasing the potential of various protein sources beyond soy. “Let us continue to innovate for a sustainable and delicious future!” as Mathias Johansson aptly puts it.
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