scholarly journals In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

2019 ◽  
Vol 54 ◽  
pp. 152-161 ◽  
Author(s):  
Sephora Baugreet ◽  
Carolina Gomez ◽  
Mark A.E. Auty ◽  
Joseph P. Kerry ◽  
Ruth M. Hamill ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Protein Isolate ◽  
Pea Protein ◽  
Rice Protein ◽  
Lentil Flour ◽  
Beef Steaks ◽  
Sous Vide ◽  
Pea Protein Isolate

scholarly journals Genotoxicological Evaluation of NUTRALYS Pea Protein Isolate

2013 ◽  
Vol 2013 ◽  
pp. 1-6
Author(s):  
Chentouf Aouatif ◽  
Ph. Looten ◽  
M. V. S. Parvathi ◽  
S. Raja Ganesh ◽  
V. Paranthaman
Keyword(s):  
Bone Marrow ◽  
Chromosomal Aberration ◽  
Micronucleus Test ◽  
Protein Isolate ◽  
Functional Protein ◽  
Pea Protein ◽  
Polychromatic Erythrocytes ◽  
Chromosomal Aberration Test ◽  
Pea Protein Isolate

NUTRALYS Pea Protein Isolate, a protein supplement, is a high-quality source of protein which is primarily emulsifying functional protein. We evaluated the genotoxic potential of NUTRALYS isolated from dry yellow pea, using three established genotoxicity tests (AMES test in vitro chromosomal aberration test, and in vivo micronucleus test) employing OECD guidelines under GLP conditions. In the bacterial reverse mutation test, NUTRALYS did not show positive responses in strains detecting point and frame shift mutations. In the chromosomal aberration test, NUTRALYS did not induce chromosome aberrations in the presence and absence of metabolic activation. In the bone marrow micronucleus test, NUTRALYS did not induce significant increases of micronucleated immature (polychromatic) erythrocytes in bone marrow of test animals.

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.

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