{"id":238068,"date":"2026-06-09T08:11:12","date_gmt":"2026-06-09T06:11:12","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/proteine-vegetali-valutazione-delle-loro-proprieta-reologiche\/"},"modified":"2026-06-09T08:19:31","modified_gmt":"2026-06-09T06:19:31","slug":"plant-proteins-an-assessment-of-their-rheological-properties","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/macchine-alimentari-en\/plant-proteins-an-assessment-of-their-rheological-properties\/","title":{"rendered":"Plant proteins: an assessment of their rheological properties"},"content":{"rendered":"\n<p>The use of <strong>plant-based proteins<\/strong> is becoming increasingly widespread in the food industry in response to the demand for more sustainable products. However, there is a need for <strong>rapid and effective rheological methods<\/strong> to characterise them.<\/p>\n\n\n\n<p>To address this need, this <strong>study <\/strong>aimed to:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>develop methods for assessing the thermo-mechanical properties of protein isolates and concentrates<\/strong>, under conditions of excess water (using a universal torque viscometer) and under conditions of limited water availability (using a flour mill and a universal rheological analyser);<\/li>\n\n\n\n<li><strong>the evaluation of the effect of botanical origin and extraction procedure on the rheological properties <\/strong>of protein isolates and on the characteristics of the finished product;<\/li>\n\n\n\n<li><strong>the analysis of the effect of adding hydrocolloids<\/strong> on the thermo-mechanical properties of protein isolates and the textural characteristics of the finished product.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>The <strong>results <\/strong>obtained highlight that:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>the botanical origin of the raw material and water availability significantly influence the thermo-mechanical characteristics of protein isolates and concentrates;<\/li>\n\n\n\n<li>the methods developed proved effective in predicting the suitability of samples for the production of high-moisture extrudates;<\/li>\n\n\n\n<li>the type of hydrocolloids used during formulation and the temperature affect the proteins\u2019 ability to aggregate and, consequently, the texture of the burger.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>This <strong>research <\/strong>contributes to the development of a methodology applicable to a wide range of plant-based ingredients, promoting product innovation and sustainability within food systems.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>References<\/strong>: A. Bresciani &amp; A. Marti, National Conference on Food Science and Technology, Bologna, 9\u201310 June 2025, 35<sup>th<\/sup>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A study has shown that the botanical origin of the raw material and the availability of water have a significant influence on the thermomechanical properties of protein isolates and concentrates <\/p>\n","protected":false},"author":3836,"featured_media":238066,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,20657,20580],"tags":[22067,22066],"tipologia":[],"coauthors":[20682],"class_list":["post-238068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-macchine-alimentari-en","category-scientific-studies","tag-plant-proteins","tag-proteine-vegetali"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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