Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Arteaga, Verónica García; Guardia, Marijose Apéstegui; Muranyi, Isabel; Eisner, Peter; Schweiggert‐Weisz, Ute

doi:10.1016/j.ifset.2020.102449

Cited by 121 publications

(82 citation statements)

References 37 publications

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“…The split pea seeds were milled by an impact mill (Gebrüder Jehmlich GmbH using a REKORD A) at maximum peripheral speed of 135 m/s with a 0.5 mm sieve. The isolation of pea protein was performed according to Arteaga, Apéstegui Guardia, Muranyi, Eisner, and Schweiggert-Weisz (2020a) . In brief, an aqueous alkaline extract (pH 8.0) of the pea flour was prepared in DI water while stirring constantly for 60 min.…”

Section: Methodsmentioning

confidence: 99%

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Arteaga

Leffler

Muranyi

et al. 2021

Current Research in Food Science

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Pea protein isolate (PPI, from Pisum sativum L.) was fermented with six different lactic acid bacteria strains for 24 h and 48 h. The fermented samples were analyzed regarding their retronasal aroma and taste, their protein solubility, emulsifying and foaming capacity. Changes in the molecular weight distribution were analyzed to monitor potential effects of fermentation on the main allergenic protein fractions of PPI. After 24-h fermentation, PPI's characteristic aroma attributes and bitter taste decreased for all fermented PPI. However, after 48-h fermentation, cheesy aroma, and acid and salty tastes were increased. The PPI fermented with L. plantarum showed the most neutral taste and the panel's highest preference; instead, fermentation with L. fermentum led to a fecal aroma and was the least preferred. The protein solubility and emulsifying capacity decreased after PPI fermentation, while foaming capacity remained constant in comparison to the untreated PPI. The electrophoretic results showed a reduction in the intensity of the allergenic protein fractions; however, these changes might be attributed to the reduced protein solubility rather than to a high proteolytic effect of the strains. Fermentation of PPI for 24 h and 48 h might not be a suitable method for the production of highly functional pea proteins. Further modification methods have to be investigated in the future.

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Section: Methodsmentioning

confidence: 99%

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Arteaga

Leffler

Muranyi

et al. 2021

Current Research in Food Science

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“…No binding of Lup an 1 antibodies in sandwich format could be detected (read out not detectable). The assumption that enzymatic hydrolysis is a powerful approach to reduce allergenic potential is supported by further studies [ 23 , 24 , 25 , 26 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…Alcalase 2.4 L hydrolysates are known for bitter taste. Several studies have already shown that the hydrolysis of plant proteins such as lupin [ 7 , 10 ], soy [ 6 ] and pea [ 27 ] results in a bitter taste. However, S4 ( Lactobacillus sakei ssp .…”

Section: Resultsmentioning

confidence: 99%

Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Schlegel

Lidzba

Ueberham

et al. 2021

Foods

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Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.

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“…The emulsifying capacity was determined according to Wang and Johnson [ 34 ] and García Arteaga, et al [ 35 ] at pH 4.5 and 7.0. Briefly, 10 mL min −1 oil was added to a dispersion (1% w / w ) in a 1 L reactor equipped with an Ultra-Turrax instrument and a conductivity meter.…”

Section: Methodsmentioning

confidence: 99%

“…The sensory evaluation was conducted according to DIN 10967-1-1999 and as described by García Arteaga, et al [ 35 ]. Briefly, a trained panel evaluated attributes regarding retronasal aromas and tastes of the different PPIs.…”

Section: Methodsmentioning

confidence: 99%

Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Arteaga

Kraus

Schott

et al. 2021

Foods

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Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Cited by 121 publications

References 37 publications

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

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