Part A: Cheesemaker Cf77 potato starch interactions with Faba Bean legumin and pea protein isolates Part B: Characterisation of CF77 potato starch and pea protein, and an analysis of how interactions between the two molecules could be affected by heat

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Pilarski, Michal Maciej (2025) Part A: Cheesemaker Cf77 potato starch interactions with Faba Bean legumin and pea protein isolates Part B: Characterisation of CF77 potato starch and pea protein, and an analysis of how interactions between the two molecules could be affected by heat. MRes thesis, University of Nottingham.

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Abstract

Part A: This literature review is on the topic of currently available papers and studies

conducted on potato starch interactions with faba bean and pea protein legumins. Including a

detailed summary of individual molecules, of the said interactions, complexes formed, and how

they can be useful. The main focus is on how these complexes could then be utilised in the

formation of vegan cheese, and how then the probable product would taste. As such, this review

will include a detailed summary of gelatinization and retrogradation processes as they are pivotal

processes used in the gel formation. Lastly, gaps in the current literature will be identified with

the focus on how the starch-protein complexes could be further utilized, and then next steps

will be given on how to proceed with the information found.



Part B: Animal-based food products are the biggest contributors to the emission of greenhouse gases in the

food sector. Looking into healthier alternatives which do not contribute to the global climate crisis is very

important. One such product which is recently been on the rise is vegan cheese, and as such, this study will focus on

analysing the characteristics of cheesemaker Cf77 potato starch and pea protein for their viability and usage in

vegan cheesemaking, and the effect excessive heat could have on the interactions between them. To do so,

Analytical ultracentrifugation and dynamic light scattering were used to look at the polydispersity of the said

molecules, and how the interactions between them will differ under different ratios of each component.

Item Type: Thesis (University of Nottingham only) (MRes)
Supervisors: Harding, Steve
Gillis, Richard
Keywords: Cf77 Starch, Pea Protein, Characterization, Dynamic light scattering, Analytical Ultracentrifugation, Heat interactions, Pea protein buffer suspension.
Subjects: T Technology > TP Chemical technology > TP 368 Food processing and manufacture
Faculties/Schools: UK Campuses > Faculty of Science > School of Biosciences
Item ID: 82739
Depositing User: Pilarski, Michal
Date Deposited: 12 Dec 2025 04:40
Last Modified: 12 Dec 2025 04:40
URI: https://eprints.nottingham.ac.uk/id/eprint/82739

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