scholarly journals Effect of glycerol and sorbitol on the mechanical and barrier properties of films based on pea protein isolate produced by high‐moisture extrusion processing

2021 ◽  
Author(s):  
Sophia Faust ◽  
Julian Foerster ◽  
Martina Lindner ◽  
Markus Schmid
Keyword(s):  
Barrier Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Pea Protein ◽  
Extrusion Processing ◽  
High Moisture Extrusion ◽  
Pea Protein Isolate

Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

2021 ◽  
pp. 106732
Author(s):  
Qiongling Chen ◽  
Jinchuang Zhang ◽  
Yujie Zhang ◽  
Shi Meng ◽  
Qiang Wang
Keyword(s):  
Rheological Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1517
Author(s):  
Mika Immonen ◽  
Angga Chandrakusuma ◽  
Juhani Sibakov ◽  
Minna Poikelispää ◽  
Tuula Sontag-Strohm
Keyword(s):  
Protein Interactions ◽  
Protein Complexes ◽  
Protein Isolate ◽  
Protein Protein Interactions ◽  
High Moisture ◽  
Covalent Bonds ◽  
Closed Cavity ◽  
Pea Protein ◽  
Extractable Protein ◽  
High Moisture Extrusion

Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein–protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.

scholarly journals In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 511-519 ◽  
Author(s):  
Laura Laguna ◽  
Pierre Picouet ◽  
M. Dolors Guàrdia ◽  
Catherine M.G.C. Renard ◽  
Anwesha Sarkar
Keyword(s):  
High Pressure ◽  
Protein Isolate ◽  
Heat Treatments ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
Pea Protein Isolate

Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films

2011 ◽  
Vol 105 (2) ◽  
pp. 295-305 ◽  
Author(s):  
Dariusz Kowalczyk ◽  
Barbara Baraniak
Keyword(s):  
Protein Isolate ◽  
Pea Protein ◽  
Film Forming ◽  
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.

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: effect of food ingredients in commercial mayonnaise recipe

2021 ◽  
pp. 131866
Author(s):  
Sisheng Li ◽  
Bo Jiao ◽  
Shi Meng ◽  
Weiming Fu ◽  
Shah Faisal ◽  
...  
Keyword(s):  
Pickering Emulsion ◽  
Protein Isolate ◽  
Food Ingredients ◽  
Pea Protein ◽  
Effect Of Food ◽  
Pea Protein Isolate

Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates

2020 ◽  
pp. 128569
Author(s):  
Qing Zhang ◽  
Brasathe Jeganathan ◽  
Hongmin Dong ◽  
Lingyun Chen ◽  
Thava Vasanthan
Keyword(s):  
Sodium Chloride ◽  
Protein Isolate ◽  
Field Pea ◽  
Microstructural Properties ◽  
Pea Protein ◽  
Pea Protein Isolate
Sign in / Sign up

Export Citation Format

Share Document