The viability of complex coacervates encapsulated probiotics during simulated sequential gastrointestinal digestion as affected by wall materials and drying methods

2021 ◽  
Author(s):  
Xiaoxi Qi ◽  
Yang Lan ◽  
Jae-Bom Ohm ◽  
Bingcan Chen ◽  
Jiajia Rao
Keyword(s):  
Sugar Beet ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Drying Methods ◽  
Mixing Ratio ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
Wall Materials ◽  
The Impact ◽  
Pea Protein Isolate

The objective of this study was to investigate the impact of protein type (sodium caseinate and pea protein isolate), protein to sugar beet pectin mixing ratio (5:1 and 2:1) on...

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

Microencapsulation ofMoringa oleiferaleaf extracts with vegetable protein as wall materials

2019 ◽  
Vol 25 (6) ◽  
pp. 533-543 ◽  
Author(s):  
Jennifer Osamede Airouyuwa ◽  
Thammarat Kaewmanee
Keyword(s):  
Bioactive Compounds ◽  
Soy Protein ◽  
Storage Stability ◽  
Phenolic Content ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Pea Protein ◽  
Wall Materials ◽  
Pea Protein Isolate

Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating oxidative stress and degenerating diseases. However, the bioactive compounds are highly susceptible to degradation, and this may decrease the antioxidants activity present in M. oleifera. To prevent these limitations, the utilisation of microencapsulation technique is of necessity. This study investigated the effect of two vegetable proteins: soy protein isolate and pea protein isolate as wall materials for M. oleifera leaf extracts encapsulation by spray drying technique. Three inlet air temperatures (140, 160, and 180 ℃) and two different formulations of core:wall material ratios (1:4 and 1:9, w/w) were studied. The total phenolic contents, antioxidant activity, microencapsulation yield, morphology, colour, tapped and bulk densities, particle size, and storage stability of M. oleifera microcapsules were analysed. Moringa microencapsulates with pea protein isolate had better powder quality than Moringa microencapsulates with soy protein isolate considering its significant higher particle size, bulk and tapped densities. Moringa microencapsulates with soy protein isolate proved to be a better carrier of bioactive compounds of both total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity at inlet air temperature in the range of 140–180 ℃. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity tend to be the most stable compound. The storage stability of bioactive compounds of both Moringa microencapsulates with pea protein isolate and Moringa microencapsulates with soy protein isolate was better preserved at 4 ℃ compared to that of 25 ℃.

Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate

2017 ◽  
Vol 64 ◽  
pp. 99-111 ◽  
Author(s):  
Manispuritha Yerramilli ◽  
Natalie Longmore ◽  
Supratim Ghosh
Keyword(s):  
Sodium Caseinate ◽  
Protein Isolate ◽  
Partial Replacement ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112495
Author(s):  
Travis G. Burger ◽  
Indarpal Singh ◽  
Caleb Mayfield ◽  
Joseph L. Baumert ◽  
Yue Zhang
Keyword(s):  
Spray Drying ◽  
Protein Isolate ◽  
Pea Protein ◽  
Drying Conditions ◽  
The Impact ◽  
Pea Protein Isolate

Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions

2018 ◽  
Vol 95 (8) ◽  
pp. 1013-1026 ◽  
Author(s):  
Manispuritha Yerramilli ◽  
Natalie Longmore ◽  
Supratim Ghosh
Keyword(s):  
Sodium Caseinate ◽  
Protein Isolate ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates

2012 ◽  
Vol 1 (1) ◽  
pp. 13 ◽  
Author(s):  
Samuel Mercier ◽  
Sébastien Villeneuve ◽  
Martin Mondor ◽  
Hélène Drolet ◽  
Denis Ippersiel ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Protein Isolate ◽  
Tolerance Index ◽  
Water Binding ◽  
Mixing Properties ◽  
Protein Isolates ◽  
Pea Protein ◽  
Four Levels ◽  
The Impact ◽  
Pea Protein Isolate

<p>Over the last few years, many studies were carried out on the use of legume-based ingredients to supplement cereal-based matrices and produce nutritionally enhanced products. However, little is known about the influence of supplementation on the mixing properties of the enriched cereal-based matrices. The objective of this work was to study the impact of supplementing cereal-based matrices with commercial pea protein isolate or pea protein isolate produced by ultrafiltration/diafiltration using a 50 kDa membrane on the dough mixing properties. Studies were performed using a PertenÒ Glutomatic to estimate gluten yield, namely in terms of gluten index, wet gluten, dry gluten and water binding capacity, and using a BrabenderÒ Farinograph to estimate water absorption, dough development time, stability, mixing tolerance index and minimum and maximum water content for dough formation. Four levels of pea protein isolate enrichment were considered: 0, 5, 10 and 15%. Results indicated that level of enrichment has little effect on measured mixing properties compared to the pea protein isolates considered. Isolate processed by membrane technologies takes part to the dough formation which does not seem to be the case with commercial isolate. Higher amount of water is required for dough formation with matrices enriched with commercial pea isolate compared to membrane processed isolate, while stronger dough properties are observed for matrices enriched with membrane processed isolate. This is attributable to the properties of the isolate, namely solubility and state of the proteins (native or denatured), which could impact how they interact with wheat proteins.</p>

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

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