Pea protein functionality : Tailor-made through fractionation

2021 ◽  
Author(s):  
Remco Kornet
Keyword(s):  
Protein Functionality ◽  
Pea Protein

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

2021 ◽  
pp. 106903
Author(s):  
Caren Tanger ◽  
Michaela Müller ◽  
David Andlinger ◽  
Ulrich Kulozik
Keyword(s):  
Ionic Strength ◽  
Pea Protein ◽  
Thermal Gelation ◽  
Influence Of Ph

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 Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals

2021 ◽  
pp. 126447
Author(s):  
Sophie Saget ◽  
Marcela Costa ◽  
Carla Sancho Santos ◽  
Marta Wilton Vasconcelos ◽  
James Gibbons ◽  
...  
Keyword(s):  
Environmental Footprint ◽  
Pea Protein

Fibril Formation from Pea Protein and Subsequent Gel Formation

2014 ◽  
Vol 62 (11) ◽  
pp. 2418-2427 ◽  
Author(s):  
Claire Darizu Munialo ◽  
Anneke H. Martin ◽  
Erik van der Linden ◽  
Harmen H. J. de Jongh
Keyword(s):  
Fibril Formation ◽  
Gel Formation ◽  
Pea Protein
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