Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors
| العنوان: | Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors |
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| 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 |
| قاعدة البيانات: | SwePub |
| تدمد: | 08891575 10960481 |
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| DOI: | 10.1016/j.jfca.2024.105988 |