Zein-pea-hybrids as plant-based alternative to cheese: How texture and microstructure are affected by the physical characteristics of the used pea protein

Zein is a promising raw material for plant-based cheese alternatives due to its thermoreversibility. However, zein gels exhibit high brittleness and firmness. This study aims to understand how pea protein affects the zein microstructure and how it might be improved for the target of producing plant-based cheese alternatives. Three pea protein preparations, one native and two denatured (Pisane F9 and Pisane C9), are blended with zein at the ratio 90:10, 80:20, and 70:30 (zein:pea). The first part of the study evaluates the chemical, physical, and techno-functional properties of the pea protein preparations. The native pea protein has favorable gelation properties, a low water binding capacity (= WBC; 14 ± 3 % (w/w)), a high solubility (up to 91 %), and a small particle size (d 50,3 = 5 to 24 μm). In contrast, F9 and C9 show significant differences in their hydrodynamic volume, influenced by the higher WBC (48 ± 3 % for F9 and 63 ± 4 % for C9). The work's second part explores the zein-pea-hybrid matrices by textural and microstructural assessments, employing techniques such as uniaxial compression, dry matter measurement, confocal laser scanning microscopy and oscillatory rheology. The pea protein acts as an inert filler and it is postulated that if zein is hindered by its aggregation, a softer and less brittle matrix is achieved. However, thermoreversibility is reduced. This is the case for the highly functional native protein and the C9. The hybrids with F9 are most similar to pure zein gels concerning the investigated parameters. • Pea protein acts as an inert filler inside the zein matrix. • The zein-pea-hybrids depend on the physical properties of the pea protein. • Native or pea proteins with a large hydrodynamic diameter hinder zein´s aggregation