Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Shenghua He, Zhuzhu Lei, Yonghui Wang, Guanghui Li, Xueli Gao, Weiyun Guo, Jihong Huang
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Abstract

Proteins and polysaccharides are two essential nutrients in the human food system that can significantly influence their structural and functional properties. Pea protein-polysaccharide natural mixtures (PPMs, namely PPM1, PPM2, PPM3 and PPM4) were extracted from defatted pea powder through different extraction processes. PPM1 is derived from the supernatant of a neutral aqueous solution of defatted pea flour. The precipitate is subjected to alkaline dissolution at pH 9.0, yielding a supernatant and a precipitate (PPM3). A portion of the supernatant is lyophilized to produce PPM2, while another portion undergoes acid precipitation at pH 4.0 to yield PPM4. The protein and soluble polysaccharide content, SDS-PAGE of protein, solubility, thermal property, water and oil holding capacity, emulsion properties and foaming properties of these mixtures were examined in this work. The results indicate that PPM1 and PPM2 contain significantly higher (p < 0.05) soluble polysaccharide contents compared to PPM3 and PPM4. The SDS-PAGE analysis of PPMs reveals distinct variations in protein composition during the various extraction processes. Notably, PPM1, PPM2 and PPM4 demonstrated a gradual decrease in solubility from pH 2.0 to 4.0, followed by an increase from pH 4.0 to 10.0. However, the solubility of PPM3 rose as the pH increase from 2.0–10.0. FTIR analysis suggests that PPM2 is dominated in β-sheet, PPM1 and PPM4 were primarily composed of random coil; additionally, a high content of β-sheet and β-turn is observed in PPM3. Furthermore, PPM2 demonstrates the highest (p < 0.05) denaturation temperature of 98.19 °C compared to W1(70.7 °C), W3(77.74 °C), and W4(72.28 °C). PPM1 exhibits the best WHC and OHC relative to other PPMs. PPM1, PPM2 and PPM4 exhibited the better emulsifying property (p < 0.05) than PPM3. At pH levels ranging from 2.0 to 10.0, PPM1 and PPM2 displayed significantly higher (p < 0.05) foaming capacity and foam stability than both PPM3 and PPM4. Especially for PPM1, which presented the highest (p < 0.05) foaming capacity across the pH range of 2.0–10.0. This work provides valuable insights into the properties of PPMs and will be beneficial for expanding their application respect in food industry.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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