Jarupat Luecha , Jens Saalbrink , José C. Bonilla , Nesli Sozer
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引用次数: 0
Abstract
Pea protein ingredients play key role in formulations of plant-based foods. However, functional properties of pea ingredients are inconsistent depending on extraction process. Protein aggregation occurs simultaneously during protein extraction, thus examining the protein aggregated states as induced by processing is essential for better process design. This study investigated the influence of process-induced protein aggregated states on structure formation upon heating of pea protein ingredients. Combining rheological, spectroscopic, and microscopic techniques, the mechanisms underlining heat-induced structure formation have been unveiled from microscopic to macroscopic scales. The salt-extracted isolate (PPI*) where protein aggregation was minimized, developed mesh-like structure through intermolecular protein-protein interaction upon gelling similar to commercial protein concentrate (PPC). In turn, commercial isolate (PPI) as appeared as microscopic particles, formed gel through accumulation of protein particles with no structure development. The aggregated states of PPI* and PPI seemed to dictate vicilin and legumin purification by means of anion exchange chromatography. Purification process promoted intermolecular protein aggregate structures. However, these purified fractions regardless of parent isolates showed similar structure development as PPC and PPI* during gelling. Monitoring protein aggregation during extraction process can be a key to limit functional property variation in pea protein ingredients.
期刊介绍:
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.