Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Pietrysiak, Ewa; Smith, Denise M.; Smith, Brennan; Ganjyal, Girish M.

doi:10.1016/j.foodchem.2017.09.132

Cited by 61 publications

(29 citation statements)

References 30 publications

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“…Our data show the least protein solubility (~4.2%) at pH 4 with increases in solubility at lower and higher pH values (Figure ). These results are in good agreement with Ahmedna et al (); Gerzhova et al (); Pietrysiak, Smith, Smith, and Ganjyal (). Singh and Sogi () show solubility increases at acidic and alkaline pH due to increases in net positive and net negative charge, which increases the repulsion of molecules and therefore their solubility.…”

Section: Resultssupporting

confidence: 92%

“…WBPC showed a high content of ash, 7.9 ± 0.12 g/100 g, in agreement with the report by Lam, Warkentin, Tyler, and Nickerson () for pea protein isolate (6.4–7.3 g/100 g) and lower than wheat germ protein isolate (9.69 g/100 g db) (Zhu et al, ) and protein concentrate from Wonderful Cola seed ( Buchholzia coriacea ) (10.18%) (Ijarotimi, Malomo, Fagbemi, Osundahunsi, & Aluko, ). Some of the apparent ash could arise from the extraction procedure, as it requires addition of NaOH and HCl for pH adjustment, leading to creation of NaCl (Ghribi et al, ; Pietrysiak, Smith, Smith, & Ganjyal, ). WBPC fat content was 2.5‐fold higher (22.6 g/100 g) compared with the fine bran.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional and functional properties of durum wheat bran protein concentrate

et al. 2019

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Background and objectives Plant industrial by‐products are relatively low cost and rich in organic material. Although these by‐products are a good source of various nutritional compounds, they represent the main disposal problem for the food industry. Wheat bran, one of the main by‐products of the wheat milling industry, contains more than 15% high‐quality proteins. However, these proteins are present in a form which is poorly digested as they are enclosed within a matrix of cell wall polysaccharides. About 15.5 million tonnes of usable protein could be recovered from bran if a commercial extraction process can be made viable. The purpose of this work was to extract protein from durum wheat bran using an alkaline acid method to study its nutritional and functional properties with the goal of using it as a fortifying material in cereal‐based foods such as pasta and bread. Findings Durum wheat bran protein concentrate (WBPC) was prepared by using an alkaline extraction method (pH 9.5 for two hours) followed by isoelectric precipitation (pH 4.2). Chemical, nutritional, and functional properties of WBPC were obtained. WBPC had a protein content of ~61% (protein yield 20.5%–24.8%), containing also lipids, fiber, and small quantities of starch. WBPC was enriched in phytosterols compared to wheat bran (11.59 vs. 5.14 mg/g) with β‐sitosterol the predominant (4.37 mg/g). WBPC was also enriched in all the amino acids compared to bran, especially lysine and threonine. WBPC retained some phenolic acids, but at an eightfold lower quantity than in bran and retained about half the antioxidant activity (DPPH) of bran. WBPC showed excellent functional properties in terms of high solubility over a wide range in pH and good water and fat absorption capacity. The main protein components were albumin and globulin proteins. Conclusion The extraction method used produced a protein concentrate in reasonable yield with high protein content enriched in essential amino acids and phytosterols compared to wheat bran with good functional properties and phenolic acids and antioxidant potential. Significance and novelty The nutritional and functional properties of WBPC make it a promising ingredient for various food products such as cereal and baked foods, processed meat, and beverages.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Nutritional and functional properties of durum wheat bran protein concentrate

et al. 2019

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“…Therefore, the objective of this work is to compare various physical and functional properties of commercial wheat, soybean, rice, and pea proteins in exactly the same conditions. Most valuable functionality parameters were selected from three main groups including properties associated with hydration, protein structure/rheological characteristics, and surface prosperities based on a literature review (Pietrysiak, Smith, Smith, & Ganjyal, ; Sharma, Su, Joshi, Roux, & Sathe, ). The correlation of various protein properties was also investigated.…”

Section: Introductionmentioning

confidence: 99%

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

et al. 2020

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Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins. Practical applications Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their “allergen‐friendly” as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.

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“…Peas are a good source of protein and dietary fibre, yet they do not contain many lipids 1,2 . Peas are sustainable, inexpensive, and hypoallergenic 1,3 .…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, pea proteins are difficult to incorporate into food products because they are fairly water insoluble 2 . Chao et al 12 .…”

Section: Introductionmentioning

confidence: 99%

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

Yen¹,

Pratap-Singh²

2020

J Sci Food Agric

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BACKGROUND Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off‐flavours and their limited water solubility. RESULTS Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g−1 specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross‐linking, leading to a marked decrease in soluble protein content, to 11 g kg−1. Reducing the initial moisture content to 56% db greatly retained protein solubility (112–113 g kg−1), but it only led to a minor reduction in total volatile compound concentration (2–11% reduction). A high microwave energy (20 W g−1)–short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%. CONCLUSION Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry

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Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Cited by 61 publications

References 30 publications

Nutritional and functional properties of durum wheat bran protein concentrate

Nutritional and functional properties of durum wheat bran protein concentrate

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

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