High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

Leite, Thiago Soares; Jesus, Ana Laura Tibério de; Schmiele, Márcio; Tribst, Alline Artigiani Lima; Cristianini, Nello

doi:10.1016/j.lwt.2016.07.036

Cited by 97 publications

(67 citation statements)

References 38 publications

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“…The enthalpy of starch gelatinization for the untreated samples (1.95 J/g starch) was smaller than values reported for pure pea starch systems (Leite, de Jesus, Schmiele, Tribst, & Cristianini, ). The starch gelatinization peak (Peak 2) was not detected on the thermogram for heat‐treated samples, which indicates complete starch gelatinization due to the heat treatment.…”

Section: Resultscontrasting

confidence: 66%

“…As both starch gelatinization and protein denaturation occur simultaneously during pressure treatment, starch and proteins compete for water, since the water-holding capacity of the proteins increases after pressure denaturation (Queirós et al, 2017). Leite et al (2017) also reported that pea starch dispersed in a water deficient environment did not gelatinize at all after HPP treatments. Furthermore, it was reported that high pressures can cause reordering of starch molecules into more crystal-like structures in low water systems (Pei-Ling, Xiao-Song, & Qun, 2010), which could also explain the increase in gelatinization enthalpy with increasing pressure level.…”

Section: Discussionmentioning

confidence: 98%

“…One possible component is starch (there is <2 g starch/100 g water in the highest [24 g/100 g] protein concentration sample). Starch was affected differently by the two treatments: while the heat treatment resulted in complete starch gelatinization, starch was not gelatinized in the pressure‐treated samples even after 550 MPa treatment, a pressure level found to induce total gelatinization of pea starch in the presence of excess water (Leite et al, ). Starch retrogradation was ruled out as a possible reason, since no retrogradation peak was observed for either the pressure‐treated or heat‐treated samples.…”

Section: Discussionmentioning

confidence: 99%

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High pressure structuring of pea protein concentrates

Sim

Karwe

Moraru

2019

J Food Process Engineering

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This work demonstrates the use of high pressure processing (HPP) to induce structural modifications in pea protein concentrates (PPC). Reconstituted PPC with 8–24 g protein /100 g water were subjected to HPP at 250–550 MPa for 15 min, at 20–33°C, or heat treatments at 95°C for 15 min. Structural changes were investigated using dynamic rheology, scanning electron microscopy, differential scanning calorimetry, and mid‐infrared spectroscopy. Gel formation occurred at 16 g protein /100 g water concentration and 250 MPa for the HPP‐treated samples, and at 12 g protein /100 g water concentration for the heat‐treated samples. Gel strength increased with both pressure level and protein concentration. Heat‐treated samples exhibited greater gel strength than pressure‐treated samples at the same protein concentration. A greater extent of protein denaturation, aggregation, and network formation occurred with increasing pressure level, due to protein tertiary and quaternary conformation changes. Starch granules present in PPC retained their structure and were not gelatinized even at 550 MPa. These findings can be used to create novel pea protein products with interesting structures and superior sensory and nutritional properties. Practical Applications This work shows that a range of unique pea‐based products, such as puddings or tofu analogs, can be created by low temperature HPP treatment of pea protein concentrates at different pressure levels and protein concentrations. This process has the potential to better preserve the organoleptic and nutritional properties of the final products compared to traditional, heat based processing methods. These findings can be also extended to create other pulse protein products using high pressure processing.

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Section: Resultscontrasting

confidence: 66%

Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

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High pressure structuring of pea protein concentrates

Sim

Karwe

Moraru

2019

J Food Process Engineering

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“…Besides changes in matrix composition, HPT alterations of starch are monitored visually by the transformation of starch granules from a spherical/elliptical to an irregular and ruptured shape [ 9 ], as well as the loss of birefringence [ 11 , 12 ]. Granular destruction of starch, in turn, increased swelling and initial viscosity when pressures above 500 MPa are applied [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Jakobi

Jekle

Becker

2018

Foods

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In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0–600 MPa, 10 min) and pressurization time depending (0–20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68.3 ± 2.0% to 59.7 ± 1.5% (linearly, R2 = 0.83) and 59.6 ± 0.7% (sigmoidal), respectively. Thereby, detectable total amount of starch decreased from 77.7 ± 0.8% linearly to 67.6 ± 1.7%, and sigmoidal, to 69.4 ± 0.4%, respectively. Increase in pressure caused a linear decrease in gelatinization enthalpy of 33.2 ± 5.6%, and linear increase in hydration properties by 11.0 ± 0.6%. The study revealed structural and technological relevant alterations of starch-based food matrices with low moisture content by HPT, which must be taken into consideration during processing and preservation of food.

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“…The molar mass of 2S albumin is 8-9 kDa, 11S globulin is 22-23 kDa, for the basic subunit of 32-39 kDa and for the acid subunit (Kaspchak et al, 2017). Leite et al (2017), developed the research "High pressure processing (HPP) of pea starch: Effect on gelatinization properties". (Mota et al, 2016) investigated the effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.)…”

Section: Introductionmentioning

confidence: 99%