Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

Wang, Ning; Maximiuk, Lisa

doi:10.1111/jfpp.13999

Cited by 24 publications

(44 citation statements)

References 23 publications

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“…These observations are expected since increasing rotor speed increased the centrifugal force, resulting in more particles thrown against the cyclone casing and descending to the coarse cyclone. This was in agreement with the results of Wang and Maximiuk who reported that increasing the separating rotor speed increased the yield of coarse fraction for field pea flour . The secondary air stream was used to increase the residence time of particles in the cyclone house.…”

Section: Resultssupporting

confidence: 92%

“…Increasing the separating rotor speed increased the centrifugal force and brought more particles to end up in the coarse fraction, leading to low fine fraction yield, but high protein concentration in the fine fraction. This is in accordance with the results of Wang and Maximiuk who found that increasing rotor speed resulted in fine fractions of high protein content for field pea flour . Protein‐rich particles were reported to be only 1–3 μm in diameter .…”

Section: Resultssupporting

confidence: 91%

“…This was in agreement with the results of Wang and Maximiuk who reported that increasing the separating rotor speed increased the yield of coarse fraction for field pea flour. 19 The secondary air stream was used to increase the residence time of particles in the cyclone house. Increasing the secondary air increased the opportunity for particles to move to the fine fraction.…”

Section: Coarse Fraction Yieldmentioning

confidence: 99%

“…This is in accordance with the results of Wang and Maximiuk who found that increasing rotor speed resulted in fine fractions of high protein content for field pea flour. 19 Protein-rich particles were reported to be only 1-3 μm in diameter. 20 Therefore, it is generally assumed that decreasing the PS will result in an increase in the protein content of the fine fractions.…”

Section: Ps Of Coarse Fraction At 50% Volumementioning

confidence: 99%

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Manufacture of defatted canola meal with enhanced nutritive composition by air classification on an industrial scale

Rempel

Geng

et al. 2019

J Sci Food Agric

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BACKGROUND Air classification was used to fractionate canola meal (CM). The effect of combinations of air classification conditions, including rotor speed ranging from 300 to 1200 rpm, air stream rate from 700 to 860 cfpm, and secondary air from 0 to 30%, on particle size and nutritive composition was investigated. Response surface methodology was used to develop response surface equations to estimate these effects. RESULTS Protein concentration increased in almost all the fine fractions. Effects of both secondary air and rotor speed of the air classifier were significant at P ≤ 0.1 and P ≤ 0.01, respectively. Almost all the fine fractions contained more oil. Rotor speed, air stream rate, and their interaction were significant at P ≤ 0.01. Both acid detergent fiber (ADF) and neutral detergent fiber (NDF) were shifted to the coarse fractions during the air classification. The rotor speed was significant for both ADF and NDF at P ≤ 0.01. CONCLUSIONS Protein shifted to the fine fractions. The highest protein concentration in the fine CM fraction was estimated to be 404.2 g kg−1, demonstrating an enhancement of 10.7%. ADF and NDF shifted to the coarse CM fractions and were respectively estimated to be 294.8 and 332 g kg−1, which were increased by 52.7% and 43.7%. Oil shifted to the fine fractions. The highest concentration was predicted to be 59.7 g kg−1, increased by 45.6%. Fine or coarse fraction yields were estimated to be 35–50%, indicating that they are acceptable for an industrial manufacture. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Section: Coarse Fraction Yieldmentioning

confidence: 99%

Section: Ps Of Coarse Fraction At 50% Volumementioning

confidence: 99%

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Manufacture of defatted canola meal with enhanced nutritive composition by air classification on an industrial scale

Rempel

Geng

et al. 2019

J Sci Food Agric

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“…Protein and starch concentrate from the dehulled pea sample were prepared by air classification process according to Wang and Maximiuk (2019). Dehulled peas were milled using an Alpine 160 Z pin mill (Alpine) at 17,000 rpm.…”

Section: Methodsmentioning

confidence: 99%

Development of a method for determining oil absorption capacity in pulse flours and protein materials

Wang¹,

Maximiuk²,

Fenn³

et al. 2020

Cereal Chem

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Background and objectives The conventional method for determining oil absorption capacity (OAC) in pulse ingredients involves mixing a sample with excess oil, centrifuging the dispersion, and then calculating the amount of oil absorbed. However, there are issues associated with the conventional method such as loss of the less dense materials through oil decanting process and reabsorption of oil by samples after centrifugation. Therefore, the objective of this work was to develop a method that could eliminate those concerns for determining OAC. Findings A method for measuring OAC of flours or protein concentrates/isolates derived from pulses and soybeans was developed. The new method involved mixing 0.5 g sample with 1.5 ml canola oil intermittently for 20 min, centrifuging the inverted sample tubes at 600 ×g for 25 min, and measuring the amount of oil absorbed per gram of dry sample. Comparing to the conventional method, the new method used a lower sample to oil ratio (1:3 g/ml), and each test tubes were centrifuged upside down in an apparatus at a lower centrifugal force (600 ×g). A syringe barrel was used in the apparatus to hold a filter paper in place to prevent sample materials from draining out with the excess oil during centrifugation. Test efficiency increased due to combining steps of centrifugation and oil draining in the new method. Differences in OAC values determined by the new method were exhibited from various pulse and soybean materials. Conclusions Amounts of oil absorbed by flours and protein concentrates/isolates from pulses and soybeans could be measured by the new method without accounting for the extra free oil trapped in the samples. The new procedure showed good within‐laboratory reproducibility. More samples could be tested with the new method due to its simplified procedure. Flours and protein concentrates/isolates from pulses and soybeans with different OAC values could be separated from each other using the new method. Significance and novelty The method developed was simple and reliable and could be applied to a variety of pulse and soybean ingredients.

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Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

Fenn¹,

Wang²,

Maximiuk³

2021

Cereal Chem

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Background and objectives: Air classification is a physical process based on particle size and density used to separate pulse flours into protein and starch concentrates. Little information is available on how variety and crude protein content affect physicochemical and functional properties of the air-classified yellow pea proteins. The objective of this work was to investigate the effect of flour protein content on particle size (PS), yield, protein separation efficiency (PSE), composition, anti-nutritional factors, and functionality of the air-classified protein concentrates derived from commercially grown yellow pea varieties.Findings: Pea protein concentrates obtained from high-protein flours had lower PS, PSE, starch, insoluble and total dietary fiber (IDF and TDF), sucrose, raffinose, and stachyose, but higher protein, foaming capacity (FC), and foaming stability (FS) at 30-120 min than that from low-protein flours. Crude protein of the pea flours had no significant effect on yield, ash, soluble dietary fiber (SDF), phytic acid (PA), trypsin inhibitor activity (TIA), water-holding capacity (WHC), oil absorption capacity (OAC), and oil emulsion capacity (OEC) of the corresponding protein concentrates. Among pea varieties, PS, yield, starch, IDF, TIA, sucrose, oligosaccharides, and FS at 30 min of the protein concentrates varied significantly but their PSE, protein, ash, SDF, PA, WHC, OAC, OEC FC, and FS at 10, 60-120 min remained similar.Conclusions: Air classification is better suited to using high-protein pea flour due to low oligosaccharides, high-protein concentration, and foaming properties of resulting protein fractions compared to concentrates derived from low-protein peas. However, lower PSE could be a concern due to presence of more small starch particles in the high-protein pea samples. Significance and novelty:This study showed the relationships between flour protein content and characteristics of the air-classified protein concentrates from yellow peas and identified areas for improvement.

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Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

Cited by 24 publications

References 23 publications

Manufacture of defatted canola meal with enhanced nutritive composition by air classification on an industrial scale

Manufacture of defatted canola meal with enhanced nutritive composition by air classification on an industrial scale

Development of a method for determining oil absorption capacity in pulse flours and protein materials

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

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