A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder

2021 ◽  
Author(s):  
Mutlu B. Guler‐Akin ◽  
Firdevs Avkan ◽  
Musa S. Akin
Keyword(s):  
Milk Powder ◽  
Ice Cream ◽  
Protein Isolate ◽  
Pea Protein ◽  
Reduced Fat ◽  
Pea Protein Isolate

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

2019 ◽  
Vol 278 ◽  
pp. 665-673 ◽  
Author(s):  
Yang Lan ◽  
Minwei Xu ◽  
Jae-Bom Ohm ◽  
Bingcan Chen ◽  
Jiajia Rao
Keyword(s):  
Spray Drying ◽  
Solid Dispersion ◽  
Protein Isolate ◽  
Pea Protein ◽  
Beany Flavour ◽  
Pea Protein Isolate

scholarly journals Improvement of pea protein isolate powder properties by agglomeration in a fluidized bed: comparison between binder solutions

2018 ◽  
Author(s):  
Osvaldir Pereira Taranto ◽  
R. F. Nascimento ◽  
K Andreola ◽  
J. G. Rosa
Keyword(s):  
Fluidized Bed ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Free Flow ◽  
Pea Protein ◽  
Agglomeration Process ◽  
Powder Properties ◽  
Wetting Time ◽  
Binder Liquid ◽  
Pea Protein Isolate

This study aimed to compare the agglomeration process of pea protein isolate (PPI) using water and aqueous gum Arabic solution as binder liquids. Drying air temperature and binder flow rate were set at 75 °C and 3.1 mL/min, respectively. Moisture content, mean particle size, wetting time and flowability were analyzed. Using water as binder liquid, the responses were (4.0 ± 0.4)%, 316.13 ± 16.73 μm, 10 s and free flow, respectively. Aqueous gum Arabic solution provided (2.9 ± 0.5)%, 462.67 ± 51.23 μm, 3 s and free flow as responses. Gum Arabic solution showed to be a more promising binder.Keywords: Agglomeration; Pulsed fluidized bed; Pea protein isolate; Wetting time; Flowability

Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties

2020 ◽  
pp. 495
Author(s):  
Viviane Machado Azevedo ◽  
Ana Carolina Salgado De Oliveira ◽  
Soraia Vilela Borges ◽  
Josiane Callegaro Raguzzoni ◽  
Marali Vilela Dias ◽  
...  
Keyword(s):  
Corn Starch ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Coating Materials ◽  
Performance Properties ◽  
Pea Protein ◽  
Starch Nanocrystals ◽  
Pea Protein Isolate

Abstract: Studies have been made to explore the utilization of pea proteins in terms of edible film and coating materials. The reinforcement of biopolymer films with plant-based nanocrystals has been applied in order to improve their performance properties. The objective was to evaluate the effect of the incorporation of corn starch nanocrystals (SN) (0-15%) in pea protein isolate films. Thermal analysis showed that the addition of up to 5% starch nanocrystals increased thermal stability. A 22.3% decrease was observed in water vapor permeability with the addition of SN. Increasing the SN concentration altered the arrangement of the structure to interleaved, in the matrix, as seen in transmission micrographs. This study showed that the use of corn starch nanocrystals as reinforcement in pea protein films had an effect on the films. The incorporation of up to 10% SN is suggested in order to increase the performance properties of pea protein isolate films.

scholarly journals Nutritional Quality Evaluation of a Pea Protein Isolate in Rats with or Without Amino Acid Supplementation (P08-064-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Florence Guillin ◽  
Juliane Calvez ◽  
Laetitia Guérin-Deremaux ◽  
Catherine Lefranc-Millot ◽  
Nadezda Khodorova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Nitrogen Balance ◽  
Nutritional Quality ◽  
Protein Isolate ◽  
Male Rats ◽  
Amino Acid Supplementation ◽  
Pea Protein ◽  
Indispensable Amino Acid ◽  
Wistar Male Rats ◽  
Pea Protein Isolate

Abstract Objectives The global demand for protein is growing and it seems necessary to find new alternatives for animal proteins. Legumes are good candidates, as their indispensable amino acid (IAA) profile is relatively balanced. The aim of the study is to evaluate the nutritional quality of a pea protein isolate (NUTRALYS® pea protein), with or without methionine (Met) supplementation, using various indexes. We measured the Protein Efficiency Ratio (PER), the Digestible Indispensable Amino Acid Score (DIAAS) and the nitrogen balance in rats. Methods Study 1: 40 Wistar male rats weighing ∼50 g were fed ad libitum for 28 days with a diet containing 10% protein with variation in protein sources only. 5 groups (n = 8) were included: pea, casein, wheat gluten, pea-gluten combination, pea supplemented with Met. PER is obtained by the ratio between weight gain and protein intake throughout the experimental period. Study 2: 45 Wistar male rats weighing ∼250 g were housed in metabolic cages for 2 days and fed with a diet containing 14% protein of different sources. 5 groups (n = 9) were included: pea, casein, gluten, pea supplemented with Met, and protein-free diet for endogenous losses. Nitrogen content of diets, feces and urines was measured with an elementary analyzer for nitrogen balance (N ingested – N excreted). Then, rats were given a calibrated meal containing an indigestible marker and were euthanized 6 h later. Stomach, intestine, ileum, cecum, and colon contents were collected. DIAAS was calculated as follows: mg digestible IAA in 1 g of test protein*100/mg of IAA in 1 g of reference protein. IAA in ileum contents and diets were assayed by UPLC. Results Values are means ± SD. Met supplementation allows pea protein to reach the PER of casein, but association with gluten is not sufficient. Nitrogen balance values are higher for casein and pea + Met. Fecal digestibility of pea protein is higher than casein in our conditions. Analysis for DIAAS calculation are ongoing. Conclusions Pea protein is highly digestible in our conditions and Met supplementation can improve its capacity to insure growth. Funding Sources Roquette.

Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes

2020 ◽  
Vol 27 (1) ◽  
pp. 3-12
Author(s):  
Prasanth KS Pillai ◽  
Yulinglong Ouyang ◽  
Andrea K Stone ◽  
Michael T Nickerson
Keyword(s):  
Galacturonic Acid ◽  
Foam Stability ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Pea Protein ◽  
Degree Of Esterification ◽  
Mixing Ratios ◽  
Different Levels ◽  
Critical Structure ◽  
Pea Protein Isolate

This research examines changes to the functional (solubility, emulsifying and foaming) properties of pea protein isolate when complexed with commercial citrus pectin of different structural attributes. Specifically, a high methoxy (P90; degree of esterification: 90.0%; degree of blockiness: 64.5%; galacturonic acid content 11.4%) and low methoxy (P29; degree of esterification: 28.6%; degree of blockiness: 31.1%; galacturonic acid: 70%) pectin at their optimum mixing ratios with pea protein isolate (4:1 pea protein isolate to P90; 10:1 pea protein isolate to P29) were assessed at the pHs associated with critical structure forming events during the complexation process (soluble complexation (pHc), pH 6.7 and 6.1; insoluble complex formation (pHϕ1), pH 4.0 and 5.0; maximum complexation (pHopt), pH 3.5 and 3.8; dissolution of complexes, pH 2.4 and 2.1; for admixtures of pea protein isolate–P90 and pea protein isolate–P29, respectively). Pea protein isolate solubility was improved from 41 to 73% by the presence of P90 at pH 6.0 and was also moderately increased at pH 4.0 and pH 5.0 by P90 and P29, respectively. The emulsion stability of both pea protein isolate–pectin complexes was higher than the homogeneous pea protein isolate at all critical pHs except pHopt as well as pHc for pea protein isolate–P29 only. P90, with the higher level blockiness and esterification, displayed better foaming properties at the maximal complexation pH when complexed with pea protein isolate than pea protein isolate–P29 or pea protein isolate alone. However at pHϕ2, pea protein isolate–P29 admixtures produced foams with 100% stability, increasing pea protein isolate foam stability by 85%. The enhanced functionality of pea protein isolate–pectin complexes based on the type of pectin used at critical pHs indicates they may be useful biopolymer ingredients in plant protein applications.

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