المؤلفون: Olsmats, Eleonora, Rennie, Adrian R., 1957

المصدر: Advances in Colloid and Interface Science. 326

مصطلحات موضوعية: Pea protein, Food applications, Pickering stabilizers, Emulsion stability, Ternary phase map

الوصف: A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70–80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability. Low oil content of 10–30%, v/v for a range of total pea protein concentrations >0.5%, w/v have also been identified as stable. Intermediate oil content and pea protein concentrations >4% w/v are unexplored regions and are likely to be areas of fruitful future research. The wide range of stability suggests that different stabilization mechanisms could be important for different compositions and careful consideration has to be taken to avoid oversimplification. Both stabilization with particles, i.e. Pickering emulsions, and protein unfolding have been suggested as mechanisms. The diverse way of describing stability makes it difficult to intercompare results in different studies. A summary of different oil types used have been presented and several properties such as dynamic viscosity, density, the dielectric constant and interfacial tension have been summarized for common vegetable oils. The type of vegetable oil and emulsion preparation techniques were seen to have rather little effect on emulsion stability. However, the different extraction methods and processing of the pea material had more effect, which could be attributed to changing composition of different proteins and to the states of aggregation and denaturing. Careful consideration has to be taken in the choice of extraction method and an increased understanding of what contributes to the stability is desirable for further progress in research and eventual product formulation.

وصف الملف: electronic

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-530455Test
https://doi.org/10.1016/j.cis.2024.103123Test
https://uu.diva-portal.org/smash/get/diva2:1865611/FULLTEXT01.pdfTest

المؤلفون: Zhao, Yadong, 1985, Wei, Kun, Chen, Junliang, Wei, Ganping, Li, Jiajia, Zheng, Bin, Song, Yan, Gao, Pingping, Zhou, Rusen

المصدر: Lebensmittel-Wissenschaft + Technologie. 198

مصطلحات موضوعية: Gel property, Gelation, Pea protein, Soy isolate protein, Surimi gel, Wheat gluten

الوصف: Three commonly used plant proteins, soy isolate protein (SPI), wheat gluten (WG) and pea protein (PP), were incorporated into surimi gels, and their effects on myofibrillar protein gelation and resultant surimi gel properties have been investigated. Results revealed that addition of any of these plant proteins at 5 g/100 g surimi enhanced the surimi gelation, among which SPI addition resulted in smoother, denser and whiter surimi gels (whiteness of 61.49) with superior textural attributes (hardness of 1994 g), water-holding capacity (85.67%) and structural integrity. Such improvements were attributed to the uniform distribution of SPI solution between adjacent surimi protein molecules, not only aiding in maintaining the matrix's continuity but bridging the interaction between the proteins. SPI with a higher content of charged amino acids (47.17%) exhibited a better ability to interact with the charged N- and C- terminals of surimi proteins. This interaction promoted the complete unfolding of surimi proteins, facilitated the conversion of α-helix to β structures, exposing hydrophobic ends and sulfhydryl groups, and consequently enhanced the formation of hydrophobic interactions and disulfide bonds during gelation. This study demonstrated that plant proteins, especially SPI, are effective gel-reinforcing additives in surimi gels, offering insights for developing plant protein-rich surimi products.

وصف الملف: print

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-345743Test
https://doi.org/10.1016/j.lwt.2024.116045Test

المؤلفون: Karlsson, Jakob, Lopez-Sanchez, Patricia, Marques, Tatiana, Hyötyläinen, Tuulia, Castro-Alves, Victor, Krona, Annika, Ström, Anna

المصدر: Food Hydrocolloids. 150

مصطلحات موضوعية: In vitro human colonic fermentation, Microstructure, Pea hull fibre, Pea protein, Rheology, Yellow pea, Ammonia, Chemical properties, Elasticity, Fatty acids, Fermentation, Fibers, Gelation, Heat treatment, Light scattering, Proteins, Batch fermentation, Fiber protein, In-vitro, Inocula, Pea hull fiber, Pea proteins, Physicochemical property, Shorter chains

الوصف: The incorporation of fibre into pea protein matrices influences their microstructure, yet our understanding of their gut fermentability remains unexplored. In this study, dietary fibres and protein from yellow pea were investigated for their physico-chemical properties and impact on in vitro colonic fermentation using human inoculum. Pea fibre and pea protein blends were studied at different pH and after thermal treatment at 95 °C for 30 min with oscillatory rheology, static light scattering and confocal laser scanning microscopy. The effect on in vitro colonic fermentation was evaluated measuring gas production, ammonia, and short chain fatty acid (SCFA) production. Rheology indicated that during thermal treatment a firmer gel is formed close to the protein isoelectric point with a structure characterised by aggregation, but less particle swelling compared to other pH. Addition of fibre led to higher storage modulus (G′), with the fibre dominating the rheological properties. Fermentation of samples containing protein led to higher levels of ammonia and SCFA compared to only fibres. Blends produced higher amounts of valerate, i-valerate and caproate, and lower amounts of ammonia. Reduced fermentation of proteins in the presence of fibres was also reflected in a more intact microstructure of the protein particles in the digesta. Although thermal treatment of blends caused particle swelling and induced gelation, only small differences could be discerned in the in vitro colonic fermentation outcomes. Our results highlight that potentially harmful fermentation products from protein, such as ammonia, were reduced in the presence of pea hull fibre.

وصف الملف: electronic

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-71907Test
https://doi.org/10.1016/j.foodhyd.2024.109732Test
https://ri.diva-portal.org/smash/get/diva2:1839981/FULLTEXT01.pdfTest

المؤلفون: Gültekin Subasi, Büsra, 1986, Forghani Targhi, Bita, 1973, Abdollahi, Mehdi, 1985

المصدر: Mot en holistisk och hållbar svensk värdekedja för ärtbioraffinaderi (100% ärt) Journal of Food Composition and Analysis. 128

مصطلحات موضوعية: Beany flavor, Volatile off-flavors, Pea protein, Antinutrients, Pea varieties

الوصف: Six different pea (Pisum sativum) varieties and their proteins isolated via wet fractionation were screened to find varieties with outstanding protein functionality but minimum contents of antinutrients and off-flavor volatiles. A broad difference in emulsion activity (44.7–74.2 m2/g) and foaming capacity (163–210%) were detected between the varieties. Pea variety significantly affected LOX activity of the sample, yielding outstanding decreases (1.6–28.6 times) for all varieties following protein isolation. Variety Eso had the highest hexanal increase ratio (820 times) while variety Balder had the lowest (32 times) after the protein isolation. The total concentration of volatile off-flavors, phytate, and saponin increased during the protein isolation with distinctive degrees for each variety. The content of the antinutrients in the proteins was substantially affected by the variety. Altogether, purpose-specific selection of pea varieties based on their desired potential could enable pea proteins with fewer antinutrients and off-flavors.

وصف الملف: electronic

الوصول الحر: https://research.chalmers.se/publication/539701Test
https://research.chalmers.se/publication/539701/file/539701_Fulltext.pdfTest

المؤلفون: Rui P. Queirós, Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, José A. Lopes-da-Silva

المصدر: Macromol, Vol 4, Iss 2, Pp 213-226 (2024)

مصطلحات موضوعية: high-pressure processing, transglutaminase, pea protein isolates, Chemical technology, TP1-1185, Biochemistry, QD415-436

الوصف: This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U·g of protein−1) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), surface hydrophobicity (H0), and viscosity of pea protein isolates (PPI) at different concentrations (1–13%; w/v). The SOL increased by increasing protein concentration (max. 29%). MTG slightly affected SOL. HPP decreased SOL with increasing protein concentration, and the combination MTG + HPP resulted in a lower SOL than HPP alone. The concentration of SH in untreated PPI increased with increasing protein concentration, reaching a maximum of 8.3 μmol·mg prot−1. MTG increased SH at higher protein concentrations. HPP lowered SH, but its concentration increased by increasing protein concentration. HPP + MTG offset the effect of MTG, yielding lower SH. MTG did not affect H0 at 1% concentration but increased it for concentrations from 3–5%, and there was a decrease with 7–9%. HPP increased H0 up to 37% for intermediate protein concentrations but did not affect it at higher concentrations. MTG + HPP decreased H0 at all protein concentrations. The viscosity of the dispersions increased with protein concentration. HPP increased the viscosity of the dispersions for concentrations above 7%, while MTG only caused changes above 9%. Combined MTG + HPP resulted in viscosity increase. The results underscore the opportunity for innovative development of high-protein products with improved properties or textures for industrial application.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2673-6209/4/2/11Test; https://doaj.org/toc/2673-6209Test

الوصول الحر: https://doaj.org/article/b7f25b4e68744ced9344b5f6a1b2974fTest

المؤلفون: Noemi Baldino, Olga Mileti, Mario F. O. Paleologo, Francesca R. Lupi, Domenico Gabriele

المصدر: Macromol, Vol 4, Iss 2, Pp 227-239 (2024)

مصطلحات موضوعية: interfacial viscoelasticity, crosslinking, vegetable proteins, pea protein, enzyme, Chemical technology, TP1-1185, Biochemistry, QD415-436

الوصف: In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like foam or emulsions. Therefore, the interfacial rheological behavior at the air–water interface of pea protein isolate (PPI) has been investigated to understand how affects food foam production. The PPI has been studied without modification and also through enzymatic treatment with transglutaminase (TG) to understand the interfacial properties of the modified proteins. Data obtained by static measurements have shown a surface activity of PPI comparable with other vegetable proteins, while the treatment with TG does not significantly alter the surface tension value and the interfacial adsorption rate. Differences have been found in the rearrangement rate, which decreases with TG, suggesting a possible crosslinking of the pea proteins. The PPI modified with TG, studied in dynamic conditions both in dilation and shear kinematics, are less elastic than PPI that is untreated but with a higher consistency, which may lead to poor foam stability. The lower complex interfacial modulus obtained under shear conditions also suggests a low long-time stability.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2673-6209/4/2/12Test; https://doaj.org/toc/2673-6209Test

الوصول الحر: https://doaj.org/article/752b0752c0094ae48d3bcf780d398d46Test

المؤلفون: Jing LIU, Na JIN, Chunqin SHI, Yongshuang LI, Qingsheng DENG, Xuanfei LUO, Yan LIU, Baojun YANG, Long NIE

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 216-226 (2024)

مصطلحات موضوعية: plant-based meat, pea protein, formula optimized, texture properties, in vitro digestion, Food processing and manufacture, TP368-456

الوصف: With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with the additions of sweet potato starch, rapeseed oil, and red yeast red, affected the sensory scores and chewiness of plant-based meat. On the basis of single factor experiments, the plant-based formula was optimized using Box Behnken response surface methodology and texture analysis, and the optimal formula was tested for physicochemical indicators and in vitro digestion tests. The results showed that the ratio of pea tissue protein to gluten was 7:3 (g/g), along with 6% sweet potato starch, 10% rapeseed oil, and 0.03% safflower red, resulted in plant-based meat with favorable sensory scores (88.31) and chewability (3.131). The protein content of the plant-based meat obtained from the optimal formula was 15.70%, the fat content was 2.33%, and the moisture content was 57.79%. According to texture analysis, there were significant differences in hardness, adhesiveness, and chewiness between plant meat and pork loin, beef, and chicken, in addition to elasticity. The results of in vitro digestion analysis showed that the protein digestibility of plant meat was 80.83%, while that of beef was 87.50%. The difference between the two was small, indicating that plant meat had good digestion ability. The plant meat made from pea tissue protein provides reference materials for further development, application, and other related industries.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/66a6b29bf16742e08ade082860628756Test

المؤلفون: Othmeni, Ines, Blecker, Christophe, Karoui, Romdhane

المصدر: Sustainable Protein Forum, Montréal, Canada [CA], 28/04/2024 - 01/05/2024

مصطلحات موضوعية: PEA PROTEIN, structure, analytical methods, spectroscopy, spectrometry, calorimetry, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

الوصف: editorial reviewed

الوصول الحر: https://orbi.uliege.be/handle/2268/318526Test

المؤلفون: Othmeni, Ines, Blecker, Christophe, Karoui, Romdhane

المصدر: Sustainable Protein Forum, Montréal, Canada [CA], 28/04/2024 - 01/05/2024

مصطلحات موضوعية: pea protein, foaming properties, foamscan, structure, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

الوصف: editorial reviewed

وصف الملف: 1

الوصول الحر: https://orbi.uliege.be/handle/2268/318524Test

المؤلفون: Chao Zhang, Yu Zhang, Bin Qiu, Zhenhua Liu, Xueyan Gao, Nan Zhang, Xia Liu, Shasha Qi, Lingfei Li, Wei Liu

المصدر: Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106936- (2024)

مصطلحات موضوعية: W1/O/W2 emulsion, Pea protein, Ultrasound treatment, Lactobacillus plantarum, Pectin, In-vitro simulated gastrointestinal digestion, Chemistry, QD1-999, Acoustics. Sound, QC221-246

الوصف: This study focuses on developing a water-in-oil-in-water (W1/O/W2) double emulsion system using high-intensity ultrasound (HIU)-treated pea protein isolate (HIU-PPI) and pectin to encapsulate Lactobacillus plantarum (L. plantarum). The effects of ultrasound treatment on pea protein isolate (PPI) characteristics such as solubility, particle size, emulsification, surface hydrophobicity, and surface free sulfhydryl group were examined, determining optimal HIU processing conditions was 400 W for 10 min. The developed W1/O/W2 double emulsion system based on HIU-PPI demonstrated effective encapsulation and protection of L. plantarum, especially at the HIU-PPI concentration of 4 %, achieving an encapsulation efficiency of 52.65 %. Incorporating both HIU-PPI and pectin as emulsifiers increased the particle size and significantly enhanced the emulsion’s viscosity. The highest bacterial encapsulation efficiency of the emulsion, 59.94 %, was attained at a HIU to pectin concentration ratio of 3:1. These emulsions effectively encapsulate and protect L. plantarum, with the concentration of HIU-PPI being a critical factor in enhancing probiotic survival under simulated gastrointestinal digestion. However, the concurrent utilization of pectin and HIU-PPI as emulsifiers did not provide a notable advantage compared to the exclusive use of HIU-PPI in enhancing probiotic viability during in vitro simulated digestion. This research offers valuable perspectives for the food industry on harnessing environmentally friendly, plant-based proteins as emulsifiers in probiotic delivery systems. It underscores the potential of HIU-modified pea protein and pectin in developing functional food products that promote the health benefits of probiotics.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S1350417724001846Test; https://doaj.org/toc/1350-4177Test

الوصول الحر: https://doaj.org/article/f8b2d3ec5aeb47d5956b781bbfd8978fTest