Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers

2020 ◽  
Vol 11 (5) ◽  
pp. 4049-4056
Author(s):  
Ines Kutzli ◽  
Daniela Griener ◽  
Monika Gibis ◽  
Lutz Grossmann ◽  
Stefan K. Baier ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Pea Protein ◽  
Pea Proteins ◽  
Pea Protein Isolate

This work studies the interfacial and emulsifying properties of pea protein isolate-maltodextrin conjugates produced via the first step of the Maillard reaction in electrospun protein–polysaccharide fibers.

Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

2020 ◽  
Vol 101 ◽  
pp. 105535 ◽  
Author(s):  
Ines Kutzli ◽  
Daniela Griener ◽  
Monika Gibis ◽  
Christian Schmid ◽  
Corinna Dawid ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Isolate ◽  
Electrospun Fibers ◽  
Reaction Conditions ◽  
Pea Protein ◽  
Pea Protein Isolate

Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions

2022 ◽  
Author(s):  
Yungang Cao ◽  
Zhaorui Li ◽  
Xin Fan ◽  
Miaomiao Liu ◽  
Xinrui Han ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidation Stability ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Pea Protein ◽  
Activity Structure ◽  
Pea Protein Isolate

The effects of L-arginine (Arg) at different concentrations (0%, 0.05%, 0.1%, 0.2%, 0.5% and 1.0%) on the antioxidant activity, structure and emulsifying properties of pea protein isolate (PPI) were explored....

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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