Novel electromagnetic separation technology for the production of pea protein concentrate

Abstract Pet food companies need quality protein ingredients to offer new and different options for pet owners. Evaluating these proteins with animal feeding trials are time consuming and expensive. An in vitro (benchtop) method could provide detailed information about protein quality for novel ingredients. Therefore, the objective of this experiment was to develop a pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis to approximate results from animal studies. Ingredients evaluated were faba beans, navy beans, spray-dried granulated egg, chick pea, pea protein concentrate (72% CP and 50% CP), green field peas, and sunflower meal. One gram of test ingredient was mixed with an HCl-pepsin solution and then incubated for 3 or 6 hours at 37°C before NaOH was added, stopping the pepsin reaction. Phosphate buffer with pancreatin was then added and the tubes were incubated for an additional 18 hours. Samples were then centrifuged, washed, filtered, and dried at 105°C overnight. Residual protein was determined with a modified Kjeldahl assay and was used to calculate protein digestibility. Data were analyzed using the GLIMMIX procedure for mixed models (SAS v 9.4, SAS Institute Inc, Cary, NC). There was no interaction between test ingredient and time (P = 0.63). Incubation time did not influence protein digestibility (P = 0.69). Test ingredient did impact protein digestibility. Spray-dried granulated egg, faba bean, green field pea, and pea protein concentrate (50% CP) did not differ with digestibilities above 97% (P < 0.0001). Navy bean had a digestibility of 93%. The lowest digestibilities were sunflower meal and pea protein concentrate (72% CP). Overall, the crude protein digestibility was higher than expected. This data would suggest other factors, such as the amount and activity of the enzyme used, should be altered to obtain digestibility values that are consistent with reported values from animal studies.

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Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

Food Technology and Biotechnology ◽

10.17113/ftb.56.02.18.5450 ◽

2018 ◽

Vol 56 (2) ◽

Cited By ~ 11

Author(s):

Burcu Çabuk ◽

◽

Matthew G. Nosworthy ◽

Andrea K. Stone ◽

Darren R. Korber ◽

...

Keyword(s):

Protein Digestibility ◽

Protein Concentrate ◽

Pea Protein

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INVESTIGATION OF THE CHEMICAL COMPOSITION OF PEA GRAIN PROCESSING PRODUCTS FOR THE ENRICHMENT OF FLOUR PASTRY PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.4.6 ◽

2021 ◽

Author(s):

Д.Ю. БОЛГОВА ◽

Н.А. ТАРАСЕНКО ◽

И.А. ЧУМАК

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Essential Amino Acids ◽

Protein Concentrate ◽

Pea Protein ◽

Biological Value ◽

Grain Processing ◽

Confectionery Products ◽

The Many ◽

Starch Fraction

Одним из многочисленных способов обогащения мучных кондитерских изделий является введение в их рецептуру натуральных ингредиентов растительного происхождения. Особый интерес для кондитерской отрасли представляет зерно гороха, богатое белком. Исследован химический состав продуктов переработки зерна гороха – концентрата горохового белка и крахмальной фракции зерна гороха. Оценена возможность их использования для обогащения мучных кондитерских изделий. Установлено, что концентрат горохового белка содержит 53–55% протеина, незаменимые аминокислоты, поэтому обладает высокой биологической ценностью. Перевариваемость аминокислот горохового белка составляет 94%. Крахмальная фракция зерна гороха содержит 62–70% крахмала. Продукты переработки зерна гороха имеют низкий гликемический индекс. Использование продуктов переработки зерна гороха позволит повысить пищевую и биологическую ценность мучных кондитерских изделий за счет увеличения содержания белка, незаменимых аминокислот, минеральных веществ и резистентного к перевариванию крахмала. One of the many ways to enrich flour confectionery products is the introduction of natural ingredients of plant origin into their formulation. Of particular interest for the pastry industry is pea grain, rich in protein. The chemical composition of pea grain processing products – pea protein concentrate and the starch fraction of pea grain has been studied. The possibility of their use for enriching flour pastry products is estimated. It was found that the pea protein concentrate contains 53–55% protein, essential amino acids, so it has a high biological value. The digestibility of amino acids of pea protein is 94%. The starch fraction of pea grain contains 62–70% starch. Pea grain processing products have a low glycemic index. The use of peagrain processing products will increase the nutritional and biological value of flour pastry products by increasing the content of protein, essential amino acids, minerals and starch resistant to digestion.

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The Supplementation of Pea Protein Concentrate with DL-Methionine or Methionine Hydroxy Analog

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(77)73425-x ◽

1977 ◽

Vol 10 (1) ◽

pp. 1-4 ◽

Cited By ~ 2

Author(s):

M.O. Keith ◽

C.G. Youngs ◽

J.M. McLaughlan

Keyword(s):

Protein Concentrate ◽

Pea Protein

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THE FEEDING VALUE OF TOWER RAPESEED FOR EARLY-WEANED PIGS II. EFFECTS OF SUPPLEMENTATION OF COOKED SEED WITH IODINATED CASEIN AND PEA PROTEIN CONCENTRATE

Canadian Journal of Animal Science ◽

10.4141/cjas80-051 ◽

1980 ◽

Vol 60 (2) ◽

pp. 423-432 ◽

Cited By ~ 5

Author(s):

S. OCHETIM ◽

J. M. BELL ◽

C. E. DOIGE

Keyword(s):

Control Diet ◽

Rapeseed Meal ◽

Blood Cholesterol ◽

Protein Concentrate ◽

Feed Conversion ◽

Brassica Napus L ◽

Pea Protein ◽

Young Pigs ◽

Feeding Value ◽

Low Erucic Acid

Ninety-nine pigs, fed ad libitum from 6.8 to 14.0 kg liveweight, were used to examine the effects of including iodinated casein (44 mg/kg diet) in an early weaning diet containing 20% of a low glucosinolate, low erucic acid rapeseed (Brassica napus L. ’Tower’). The rapeseed (RS) was prepared commercially by flaking and then cooking, but the enzyme myrosinase was not completely inactivated. Iodinated casein supplementation significantly increased growth rate, feed efficiency, the blood circulating levels of thyroxine and protein-bound iodine but produced no significant effect on feed intake or blood cholesterol values. Iodinated casein largely prevented thyroid englargement and the thyroids appeared histologically normal. There were no effects due to iodinated casein on livers, hearts or kidneys. These results indicate that iodinated casein is beneficial for growth and thyroid function of young pigs between 6.8 and 14.0 kg liveweight fed diets containing 20% ground, cooked Tower rapeseed and in which myrosinase is not completely deactivated. A second experiment with 48 pigs fed four diets (control; RS and pea protein concentrate PPC; RS and rapeseed meal RSM, and PPC) resulted in superior growth on the control diet and poorest feed conversion on the PPC diet. The same level (18.9%) of PPC, fed with RS, resulted in better feed utilization.

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Polyphenol Loaded W1/O/W2 Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

Foods ◽

10.3390/foods10122997 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2997

Author(s):

Junjing Wang ◽

Aurélie Ballon ◽

Karin Schroën ◽

Sílvia de Lamo-Castellví ◽

Montserrat Ferrando ◽

...

Keyword(s):

Whey Protein ◽

Protein Concentrate ◽

Membrane Emulsification ◽

Pea Protein ◽

Dairy Proteins ◽

Alphitobius Diaperinus ◽

Thaw Cycle ◽

Freeze Thaw Cycle ◽

Alkaline Conditions ◽

Lesser Mealworm

Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze–thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC’s ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.

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