Non-thermal ultrasonic contact drying of pea protein isolate suspensions: Effects on physicochemical and functional properties

被引:4
作者
Kapoor, Ragya [1 ]
Karabulut, Gulsah [2 ]
Mundada, Vedant [1 ]
Feng, Hao [1 ,3 ]
机构
[1] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA
[2] Sakarya Univ, Fac Engn, Dept Food Engn, TR-54187 Sakarya, Turkiye
[3] North Carolina A&T State Univ, Dept Family & Consumer Sci, Greensboro, NC 27411 USA
基金
美国国家科学基金会;
关键词
Plant protein; Drying; Acoustic energy; Protein solubility; Sustainable process; Non-thermal; HIGH-INTENSITY ULTRASOUND; EMULSIFYING PROPERTIES; PH; SPRAY; FOOD; SOLUBILITY; EXTRACTION; CARROT; PLANT;
D O I
10.1016/j.ijbiomac.2023.126816
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Pea protein isolate (PPI) is a popular plant-based ingredient, typically produced through alkaline-isoelectric precipitation and thermal drying. However, high temperatures and long drying times encountered in thermal drying can denature PPI and cause loss of functionality. This study investigated the use of an innovative ultrasonic dryer (US-D) at 30 degrees C for drying PPI suspensions, compared to conventional hot air drying (HA-D) at 60 degrees C. US-D led to an increase in the drying rate and correspondingly reduced the drying time by 55 %, when compared to HA-D. The average effective moisture diffusivity in the US-D process was 325 % higher than that in the HA-D process. The resulting PPI exhibited higher solubility, emulsification, and foaming properties than HA-D PPI, with a unique surface morphology and higher surface area. This study demonstrated that drying with acoustic energy is a promising approach for producing dried plant protein ingredients with improved functional properties, reduced processing time, and increased production efficiency.
引用
收藏
页数:12
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