Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage

2020 ◽  
Vol 11 (9) ◽  
pp. 8309-8319
Author(s):  
Hannah Mehle ◽  
Laurianne Paravisini ◽  
Devin G. Peterson
Keyword(s):  
Pisum Sativum ◽  
Water Activity ◽  
Flavor Stability ◽  
Protein Isolates ◽  
Pea Protein

Flavor stability of pea protein isolates (PPIs) during storage was investigated.

Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

2020 ◽  
Vol 68 (38) ◽  
pp. 10374-10387 ◽  
Author(s):  
Peter Gläser ◽  
Corinna Dawid ◽  
Stefanie Meister ◽  
Stephanie Bader-Mittermaier ◽  
Michael Schott ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Protein Isolates ◽  
Pea Protein ◽  
Pisum Sativum L

scholarly journals Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.)

2021 ◽  
Author(s):  
Peter Gläser ◽  
Verena Karolin Mittermeier-Kleßinger ◽  
Andrea Spaccasassi ◽  
Thomas Hofmann ◽  
Corinna Dawid
Keyword(s):  
Pisum Sativum ◽  
Bitter Taste ◽  
Oxidation Products ◽  
Protein Isolates ◽  
Pea Protein ◽  
Pisum Sativum L

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1754
Author(s):  
Davide De Angelis ◽  
Aleksei Kaleda ◽  
Antonella Pasqualone ◽  
Helen Vaikma ◽  
Martti Tamm ◽  
...  
Keyword(s):  
Soy Protein ◽  
Mechanical Energy ◽  
Absorption Capacity ◽  
Process Conditions ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Pea Protein ◽  
Specific Mechanical Energy ◽  
Sensorial Evaluation

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

scholarly journals Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 969 ◽  
Author(s):  
Audrey Cosson ◽  
Isabelle Souchon ◽  
Julia Richard ◽  
Nicolas Descamps ◽  
Anne Saint-Eve
Keyword(s):  
Real Life ◽  
Adaptation Effect ◽  
Gellan Gum ◽  
Protein Isolates ◽  
Pea Protein ◽  
Product Formulation ◽  
Sensory Experiences ◽  
Gum Content ◽  
Life Consumption ◽  
The Impact

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

2011 ◽  
Vol 44 (8) ◽  
pp. 2505-2514 ◽  
Author(s):  
Ali R. Taherian ◽  
Martin Mondor ◽  
Joey Labranche ◽  
Hélène Drolet ◽  
Denis Ippersiel ◽  
...  
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Protein Isolates ◽  
Pea Protein

Pea Protein Isolates: Novel Wall Materials for Microencapsulating Flaxseed Oil

2015 ◽  
Vol 8 (12) ◽  
pp. 2418-2428 ◽  
Author(s):  
Poonam R. Bajaj ◽  
Juming Tang ◽  
Shyam S. Sablani
Keyword(s):  
Flaxseed Oil ◽  
Protein Isolates ◽  
Pea Protein ◽  
Wall Materials

scholarly journals Relative contribution of cysteine and methionine to glutathione content and thyroid hormone levels in the rat

1987 ◽  
Vol 58 (1) ◽  
pp. 105-111 ◽  
Author(s):  
C. Suberville ◽  
P. Higueret ◽  
D. Taruoura ◽  
H. Garcin ◽  
D. Higueret
Keyword(s):  
Thyroid Hormone ◽  
Pisum Sativum ◽  
Thyroid Hormones ◽  
Reduced Glutathione ◽  
Pea Protein ◽  
Relative Contribution ◽  
Methionine Supplementation ◽  
Serum Thyroid Hormone ◽  
Thyroid Hormone Levels ◽  
Serum Thyroid Hormones

1. For a period of 24 d rats were given diets containing either casein or pea (Pisum sativum) protein at two different concentrations (180 and 120 g/kg) without or with cysteine or cysteine + methionine supplementation.2. The effects of these diets on levels of blood and liver reduced glutathione (GSH) and serum thyroid hormones were studied.3. When compared with the 180 g casein/kg diet, the 120 g casein/kg diet decreased liver GSH and serum thyroid hormone concentrations. These changes were related to dietary cysteine supply since supplementation induced an increase in these variables.4. When compared with 180 g pea protein/kg diet, the 120 g pea protein/kg diet decreased liver GSH and serum thyroid hormone concentrations. These changes could not be corrected by cysteine or cysteine + methionine supplementation.

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