Effects of hexane on protein profile and techno-functional properties of pea protein isolates

被引：23
作者：
Gravel, Alexia [1 ]
Dubois-Laurin, Florence [1 ]
Doyen, Alain [1 ]
机构：
[1] Univ Laval, Inst Nutr & Funct Foods INAF, Dept Food Sci, Quebec City, PQ G1V 0A6, Canada
来源：
FOOD CHEMISTRY | 2023年 / 406卷
基金：
加拿大自然科学与工程研究理事会;
关键词：
Pea protein isolate; Hexane defatting; Techno-functional properties; Protein functionality; Protein surface characteristics; Protein profile; EMULSIFYING PROPERTIES; ISOELECTRIC PRECIPITATION; ACID GELATION; EXTRACTION; FRACTIONS; GLOBULINS; CHICKPEA; LENTIL; PLANT; FOOD;
D O I：
10.1016/j.foodchem.2022.135069
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The defatting of legume flours with hexane is usually the first step in producing protein-rich ingredients. However, its impact on protein profiles, zeta potential, surface hydrophobicity and techno-functionality of pea proteins has not been evaluated. Consequently, this work aimed to evaluate the impact of the hexane defatting step on pea protein profiles, surface hydrophobicity and zeta potential, as well as techno-functional properties of non-defatted and defatted pea protein isolates. The results showed that alkaline extraction of hexane-defatted pea flour increased the net surface charge (zeta-potential) and reduced particle size of the pea protein isolate. Moreover, only the foaming properties of pea protein isolate generated from defatted pea flour were improved. Consequently, except for improving foaming properties, the defatting step is not essential for the production of pea protein isolate.
引用
收藏
页数：11
相关论文
共 40 条
[1]   Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate [J].
Adebiyi, Abayomi P. ;
Aluko, Rotimi E. .
FOOD CHEMISTRY, 2011, 128 (04) :902-908
[2]   Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativum L.) Seed Flours [J].
Aluko, Rotimi E. ;
Mofolasayo, Olawunmi A. ;
Watts, Beverley A. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (20) :9793-9800
[3]   Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future [J].
Aschemann-Witzel, Jessica ;
Gantriis, Rebecca Futtrup ;
Fraga, Paola ;
Perez-Cueto, Federico J. A. .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021, 61 (18) :3119-3128
[4]   Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques [J].
Boye, J. I. ;
Aksay, S. ;
Roufik, S. ;
Ribereau, S. ;
Mondor, M. ;
Farnworth, E. ;
Rajamohamed, S. H. .
FOOD RESEARCH INTERNATIONAL, 2010, 43 (02) :537-546
[5]   Pulse proteins: Processing, characterization, functional properties and applications in food and feed [J].
Boye, Joyce ;
Zare, Fatemeh ;
Pletch, Alison .
FOOD RESEARCH INTERNATIONAL, 2010, 43 (02) :414-431
[6]   Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) [J].
Chavan, UD ;
McKenzie, DB ;
Shahidi, F .
FOOD CHEMISTRY, 2001, 74 (02) :177-187
[7]   Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin [J].
Chihi, Mohamed-Lazhar ;
Sok, Nicolas ;
Saurel, Remi .
FOOD HYDROCOLLOIDS, 2018, 85 :120-128
[8]   Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH [J].
Cui, Leqi ;
Bandillo, Nonoy ;
Wang, Yechun ;
Ohm, Jae-Bom ;
Chen, Bingcan ;
Rao, Jiajia .
FOOD HYDROCOLLOIDS, 2020, 108 (108)
[9]   EMULSIFYING PROPERTIES OF PEA GLOBULINS AS RELATED TO THEIR ADSORPTION BEHAVIORS [J].
DAGORNSCAVINER, C ;
GUEGUEN, J ;
LEFEBVRE, J .
JOURNAL OF FOOD SCIENCE, 1987, 52 (02) :335-341
[10]   Review of the health benefits of peas (Pisum sativum L.) [J].
Dahl, Wendy J. ;
Foster, Lauren M. ;
Tyler, Robert T. .
BRITISH JOURNAL OF NUTRITION, 2012, 108 :S3-S10
1234