Composition, physicochemical properties of pea protein and its application in functional foods

2019 ◽  
Vol 60 (15) ◽  
pp. 2593-2605 ◽  
Author(s):  
Z. X. Lu ◽  
J. F. He ◽  
Y. C. Zhang ◽  
D. J. Bing
Keyword(s):  
Physicochemical Properties ◽  
Functional Foods ◽  
Pea Protein

Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112390
Author(s):  
Mei Yang ◽  
Nana Li ◽  
Litao Tong ◽  
Bei Fan ◽  
Lili Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Flavor Compounds ◽  
Pea Protein ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Bean Protein

scholarly journals Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions

2019 ◽  
Vol 1 (2) ◽  
pp. 8-18
Author(s):  
Ng Pei Qi ◽  
Nor Hayati Ibrahim ◽  
Azlin Shafrina Hasim
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Carboxymethyl Cellulose ◽  
Protein Isolate ◽  
Mixture Design ◽  
Pea Protein ◽  
Regression Modelling ◽  
Oil In Water ◽  
Interfacial Membrane ◽  
Pea Protein Isolate

Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). The pH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p<0.05) as the PPI-CMC level increased. Regression modelling revealed that ternary mixture of PPI-pectin-CMC had the strongest significant (p<0.05) synergism on 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (85.06 to 91.17 %). Besides, interaction between PPI and CMC significantly (p<0.05) reduced the interfacial tension and at the same time thickened the interfacial membrane to provide the emulsion with desirable small droplet size (10.56 μm). This synergistic interaction effect also significantly (p<0.05) improved oxidative stability of the emulsion resulting in low total oxidation value (<7) due to decreased oxygen transportation rate across the thick interfacial membrane surrounding the emulsion droplets. Moreover, with high coefficients of determination (R2 > 96%) and insignificant lack of fit (p>0.05) of the fitted models, this study also proved that the mixture design with regression modelling was useful in elucidating PPI, CMC and pectin interactions and also able to empirically predict the responses to any blend of combination of the components.

scholarly journals Use of Amazon Fruits Barks as Source of Nutrients

2020 ◽  
Vol 12 (3) ◽  
pp. 233
Author(s):  
I. F. Montero ◽  
S. A. M. Saravia ◽  
R. A. Santos ◽  
J. A. F. Marcia ◽  
S. M. Silva ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Organic Waste ◽  
Functional Foods ◽  
Potassium Concentration ◽  
Pearson Correlation ◽  
The Other ◽  
Soluble Solids ◽  
Pearson Correlation Coefficient ◽  
Titrable Acidity ◽  
Amazonian Fruits

The barks of fruits are usually discarded as organic waste; a valuable source of nutrients is obtained are used as a starting source in the preparation of functional foods. In this work, the physicochemical properties (pH, titrable acidity and soluble solids), mineral and bromatological analysis of nine Amazonian fruits were studied: abiu, acerola, ara&ccedil;&aacute;, bacupari, birib&aacute;, camu-camu, fruta-do-conde, ara&ccedil;&aacute; and tapereb&aacute;. The most acidic values stand out for the different fruits, with the exception of the abiu bark (pH = 4.7). As for its nutritional contribution, it was the ara&ccedil;&aacute; barks that presented the highest energy value of 276.29 Kcal 100 g-1. Among the macrominerals, the potassium concentration stands out, being the highest concentration for the graviola bark, 521.04 mg 100 g-1 followed by magnesium, where the concentration in the birib&aacute; was 64.21 mg 100 g-1. On the other hand, the husks are rich in micronutrients, highlighting the concentration of zinc in the bark of ara&ccedil;&aacute;, 12.23 mg 100 g-1 and manganese in the bark of abiu, 6.84 mg 100 g-1. The Pearson correlation coefficient presented a highly significant correlation for Fe-Al (0.96), P-Fe (0.94) and Fe-Zn (0.89). O bligpot of principal components (PCA) explains 56% of the cases, being the minerals Mg, Na, Co, K, S and Ca highly associated for the graviola and bacupar&iacute;.

Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis

2019 ◽  
Vol 97 (2) ◽  
pp. 326-338
Author(s):  
Dellaney Konieczny ◽  
Andrea K. Stone ◽  
Darren R. Korber ◽  
Michael T. Nickerson ◽  
Takuji Tanaka
Keyword(s):  
Physicochemical Properties ◽  
Pea Protein

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

2017 ◽  
Vol 38 ◽  
pp. 835-842 ◽  
Author(s):  
Shanshan Jiang ◽  
Junzhou Ding ◽  
Juan Andrade ◽  
Taha M. Rababah ◽  
Ali Almajwal ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Combined Treatments ◽  
Pea Protein ◽  
Ph Shifting

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

1988 ◽  
Vol 46 ◽  
pp. 946-947
Author(s):  
A. Legrouri
Keyword(s):  
Aqueous Solution ◽  
Thermal Decomposition ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Vanadium Pentoxide ◽  
High Purity ◽  
Gas Adsorption ◽  
Rhodium Catalyst ◽  
Optical Methods ◽  
Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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