Plant Proteins

Egbert, W.R.; Payne, C. Tony

doi:10.1007/978-0-387-71327-4_5

Cited by 19 publications

(16 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Depending on their functional properties, plant proteins can improve the texture of meat products by forming a gel or binding with water. Another phenomenon contributing to the development of a stable texture is the ability of protein isolates and concentrates to strengthen the emulsion and support the immobilization of fats in the structure of meat products (Egbert & Payne, 2009). Pietrasik and Janz (2010) compared the effects of pea flour, pea starch and pea fiber on the functionality, quality and acceptability of low-fat bologna.…”

Section: Introductionmentioning

confidence: 99%

The influence of pea products on the functional properties of frankfurters

Vinauskienė

Morkūnaite

Leskauskaitė

2014

CyTA - Journal of Food

View full text Add to dashboard Cite

The aim of this study was to compare the functional properties of two pea products -the commercial product PeaTex and lyophilized peas and to determine their effects on the quality of frankfurters. Pea products differed in the composition of their protein fractions -PeaTex had a lower albumin content. Lyophilized peas were characterized by a better water-binding capacity at ambient temperature (1.62 ml/g). The highest emulsification capacity was observed for PeaTex (57.8%) at a NaCl concentration of 40 g/kg. The yield of model meat systems composed of minced meat, pea products and salt, determined after heat treatment, was positively affected by increasing amounts of substitutes and salt content, but higher fat content had a negative effect on the yield. Frankfurters produced with the addition of lyophilized peas exhibited the highest yield (91.32%); however, they were characterized as being darker and less red in comparison with frankfurters produced with PeaTex.El objetivo de este estudio es comparar las propiedades funcionales de dos tipos de guisantes: la marca comercial PeaTex y guisantes liofilizados para determinar sus efectos en la calidad de las salchichas Frankfurt. Los guisantes difieren en la composición de su proporción de proteínas -los guisantes PeaTex tienen un contenido menor de albúmina. Los guisantes liofilizados se caracterizan por una mayor capacidad de adhesión al agua a temperatura ambiente (1,62 ml/g). Se observó una mayor capacidad de emulsificación con los guisantes PeaTex (57,8%) con una concentración de ClNa de 40 g/kg. En la emulsión cárnica de los sistemas modelo compuestos de carne picada, guisantes y sal, después de tratarlos con calor, se encontró que habían sido afectados positivamente por unas grandes cantidades de contenidos substitutivos y sal, aunque también se encontró en la emulsión cárnica un mayor contenido en grasas como efecto negativo. Las salchichas Frankfurt que se produjeron añadiendo guisantes liofilizados mostraron una mayor emulsión cárnica (91,32%); sin embargo, estas se caracterizaban por ser más oscuras y con un color menos rojizo en comparación con las salchichas Frankfurt producidas con guisantes PeaTex.

show abstract

Section: Introductionmentioning

confidence: 99%

The influence of pea products on the functional properties of frankfurters

Vinauskienė

Morkūnaite

Leskauskaitė

2014

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Assessment of digestibility and physiological effects of proteins is becoming increasingly relevant as novel dietary protein sources are being explored, driven by food technological advances, changing consumer awareness, and factors related to cost and sustainability ( 13 ). While the amino-acid composition of a protein defines its nutritional value ( 14 , 15 ), it does not fully predict the intensity of the post-ingestive physiological signals relevant to satiety.…”

mentioning

confidence: 99%

NUTRALYS^®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety

Overduin¹,

Guérin‐Deremaux²,

Wils³

et al. 2015

Food & Nutrition Research

View full text Add to dashboard Cite

BackgroundPea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient.ObjectiveIn the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats.DesignUnder in vitro simulated gastric conditions, the digestion of NUTRALYS® pea protein was compared to that of two dairy proteins, slow-digestible casein and fast-digestible whey. In vivo, blood glucose and gastrointestinal hormonal (insulin, ghrelin, cholecystokinin [CCK], glucagon-like peptide 1 [GLP-1], and peptide YY [PYY]) responses were monitored in nine male Wistar rats following isocaloric (11 kcal) meals containing 35 energy% of either NUTRALYS® pea protein, whey protein, or carbohydrate (non-protein).Results In vitro, pea protein transiently aggregated into particles, whereas casein formed a more enduring protein network and whey protein remained dissolved. Pea-protein particle size ranged from 50 to 500 µm, well below the 2 mm threshold for gastric retention in humans. In vivo, pea-protein and whey-protein meals induced comparable responses for CCK, GLP-1, and PYY, that is, the anorexigenic hormones. Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro. Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals.ConclusionsThese results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.

show abstract

“…This replacement is done due to the several reasons such as for quality health or economic purposes. As an example, the replacement of ingredients from animal origin with that of plants has been applied in food industries which are used to achieve different functionalities on the final product (Egbert and Payne, 2009). The changes on some chemical composition of chicken burger with different levels of chickpea (5%, 10% and 15%) were determined and the results are presented in Tables 4, 5 and 6.…”

Section: Effect Of Freezing Storage At -18p O P C On Some Physicochemmentioning

confidence: 99%

Phesicochemical and Organoleptic Properties of Chicken Burger Substituted With Different Levels of Chickpea During Frozen Storage

2016

Zagazig Journal of Agricultural Research

View full text Add to dashboard Cite

Fast foods are rich in fats that affecting human health. The main objective of this study was to investigate physicochemical and organoleptic properties of manufactured chicken burger substituted with different levels of chickpea during frozen storage. Physicochemical analyses of chicken meat were moisture content (73.58%), protein (23.17%), fat (2.21%), ash (1.04%), fiber and starch zero (%), pH 6.14 and finally thiobarbituric acid number (TBA) 0.112. The physicochemical analyses of chickpea were moisture content (4.5%), protein (23.3%), fat (4.17%), ash (3.11%), starch (62.76%), fiber by (2.09%), pH 6.6 and finally TBA 0.202. The substitution of chickpea (5%, 10% and 15%) decreased moisture content from 74.20 to 67.50%, pH value was increased from 6.27 to 6.73, protein increased from 23.00% to 25.70, increased effect on water holding capacity (WHC) from 53.30 to 58.74% and increased fat from 2.21 to 2.98 compared with the control sample. For the chickpea substitution at 15%, (TBA) value was higher by 1.3 mg malondialdehyde/kg when compared with the control. Moreover, the maximum acceptable levels of malondialdhyed were observed after 5 months. Concerning the organoleptic properties, a significant decrease (P< 0.05) in firmness score between the treated and the control samples during storage. Flavour, juiciness and overall acceptability did not show any significant difference in all investigated samples.

show abstract

Plant Proteins

Cited by 19 publications

References 15 publications

The influence of pea products on the functional properties of frankfurters

The influence of pea products on the functional properties of frankfurters

NUTRALYS^®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety

Phesicochemical and Organoleptic Properties of Chicken Burger Substituted With Different Levels of Chickpea During Frozen Storage

Contact Info

Product

Resources

About

Plant Proteins

Cited by 19 publications

References 15 publications

The influence of pea products on the functional properties of frankfurters

The influence of pea products on the functional properties of frankfurters

NUTRALYS®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety

Phesicochemical and Organoleptic Properties of Chicken Burger Substituted With Different Levels of Chickpea During Frozen Storage

Contact Info

Product

Resources

About

NUTRALYS^®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety