Strong and elastic pea protein hydrogels formed through pH-shifting method

1) Background: The aim was to evaluate the bioefficacy of vitamin D (VitD) encapsulated in nanoemulsions developed by sonication and pH-shifting of pea protein isolate in restoring VitD status in VitD-deficient rats. 2) Methods: Weaned (3-week old), male albino rats (n = 35) were initially divided into two groups: control sufficient group (VDS; n = 7) fed on a normal AIN-93G diet and a VitD-deficient group (n = 28) fed a VitD-deficient diet for six weeks. VitD-deficient rats were divided into four subgroups: two treatment groups (Nano+VitD and Oil+VitD) and two control groups (Nano-VitD and Oil-VitD), receiving seven rats in each sub-group. Nano+VitD and Oil+VitD groups received VitD dispersed in PPI-nanoemulsions and in canola oil, respectively, while the control groups received the respective delivery vehicles without VitD. Serum 25-hydroxyvitamin D [25(OH)VitD], parathyroid hormone (PTH), calcium (Ca), phosphorus levels (P), and alkaline phosphatase (ALP) activity were measured. Femur bone was used to prepare histopathological sections. 3) Results: After one week of treatment, the VitD-deficient rats consuming Nano+VitD recovered from VitD deficiency (serum 25(OH)VitD 34.38 ± 7.00) compared to the sufficient control (36.84 ± 9.16; p > 0.05) and the deficient control consuming VitD+Oil (14.05 ± 3.08; p < 0.01). Enhancement in VitD status was followed with expected changes in serum PTH, Ca, P, and ALP levels, no difference in similar biomarkers against the sufficient control, and an improvement of the osteoid area and reduction of trabecular separation in bone. 4) Conclusions: Stabilization of VitD within PPI-based nanoemulsions enhances its absorption and restores its status and biomarkers of bone resorption in VitD-deficient rats.

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Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

Journal of Agricultural and Food Chemistry ◽

10.1021/jf405190h ◽

2014 ◽

Vol 62 (7) ◽

pp. 1683-1691 ◽

Cited By ~ 53

Author(s):

Jiang Jiang ◽

Bo Zhu ◽

Yuanfa Liu ◽

Youling L. Xiong

Keyword(s):

Oxidative Stability ◽

Pea Protein ◽

Structural Role ◽

Oil Water ◽

Ph Shifting

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Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2017.03.046 ◽

2017 ◽

Vol 38 ◽

pp. 835-842 ◽

Cited By ~ 63

Author(s):

Shanshan Jiang ◽

Junzhou Ding ◽

Juan Andrade ◽

Taha M. Rababah ◽

Ali Almajwal ◽

...

Keyword(s):

Physicochemical Properties ◽

Combined Treatments ◽

Pea Protein ◽

Ph Shifting

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

Scientific Reports ◽

10.1038/s41598-021-93834-0 ◽

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.

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