scholarly journals Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles

2021 ◽  
Author(s):  
Renee Cilliers Strauch ◽  
Mary Ann Lila
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 118
Author(s):  
Verónica García Arteaga ◽  
Victoria Demand ◽  
Karolin Kern ◽  
Andrea Strube ◽  
Michael Szardenings ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Proteolytic Enzymes ◽  
Protein Solubility ◽  
Gel Filtration ◽  
Protein Isolate ◽  
Sensory Profile ◽  
Pea Protein ◽  
Lactic Fermentation ◽  
Pea Protein Isolate

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the treatments were performed had a major impact on the changes in the properties of the pea protein isolate; the highest changes were seen with the combination of fermentation followed by enzymatic hydrolysis. SDS-PAGE, gel filtration, and ELISA results showed changes in the protein molecular weight and a reduced immunogenicity of treated samples. Treated samples showed significantly increased protein solubility at pH 4.5 (31.19–66.55%) and at pH 7.0 (47.37–74.95%), compared to the untreated PPI (6.98% and 40.26%, respectively). The foaming capacity was significantly increased (1190–2575%) compared to the untreated PPI (840%). The treated PPI showed reduced pea characteristic off-flavors, where only the treatment with Esperase® significantly increased the bitterness. The results from this study suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to be used in the food industry to produce pea protein ingredients with higher functionality and a highly neutral taste. A reduced detection signal of polyclonal rabbit anti-pea-antibodies against the processed protein preparations in ELISA furthermore might indicate a decreased immunological reaction after consumption.

Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil

2017 ◽  
Vol 34 (2) ◽  
pp. 218-230 ◽  
Author(s):  
Poonam R. Bajaj ◽  
Kanishka Bhunia ◽  
Leslie Kleiner ◽  
Helen S. Joyner (Melito) ◽  
Denise Smith ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Flaxseed Oil ◽  
Pea Protein ◽  
Pea Protein Isolate

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

2020 ◽  
Vol 99 ◽  
pp. 105375 ◽  
Author(s):  
Helena M. Moreno ◽  
Fátima Domínguez-Timón ◽  
M. Teresa Díaz ◽  
Mercedes M. Pedrosa ◽  
A. Javier Borderías ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Pea Protein ◽  
Structural And Functional Properties ◽  
Pea Protein Isolate

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

2021 ◽  
Vol 4 ◽  
pp. 1-10
Author(s):  
Verónica García Arteaga ◽  
Sophia Leffler ◽  
Isabel Muranyi ◽  
Peter Eisner ◽  
Ute Schweiggert-Weisz
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Functional Properties ◽  
Weight Distribution ◽  
Protein Isolate ◽  
Sensory Profile ◽  
Pea Protein ◽  
Pea Protein Isolate

Functional properties and structural characteristics of phosphorylated pea protein isolate

2019 ◽  
Vol 55 (5) ◽  
pp. 2002-2010 ◽  
Author(s):  
Yanhong Liu ◽  
Dezhen Wang ◽  
Jiahao Wang ◽  
Yang Yang ◽  
Lingling Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Structural Characteristics ◽  
Protein Isolate ◽  
Pea Protein ◽  
Pea Protein Isolate

Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration

2016 ◽  
Vol 60 ◽  
pp. 353-363 ◽  
Author(s):  
Dariusz Kowalczyk ◽  
Waldemar Gustaw ◽  
Emil Zięba ◽  
Sławomir Lisiecki ◽  
Joanna Stadnik ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Pea Protein ◽  
Emulsion Films ◽  
Pea Protein Isolate
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