Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

Wei, Yue; Cai, Zhixiang; Wu, Min; Guo, Yalong; Tao, Ran; Li, Ruiqi; Wang, Pengguang; Ma, Aiqin; Zhang, Hongbin

doi:10.1016/j.foodhyd.2019.105233

Cited by 101 publications

(49 citation statements)

References 71 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the applications of pea protein in food products are still challenging due to its poor functional performances. To overcome these drawbacks, recent studies have explored some modification methods such as physical, chemical, enzymatic, and combined treatments that can be applied to improve functional properties of pea protein by modifying its inherent structure (Burger & Zhang, 2019;Pillai, Morales-Contreras, Wicker, & Nickerson, 2020;Warnakulasuriya, Pillai, Stone, & Nickerson, 2018;Wei et al, 2020;Zhan, Shi, Wang, Li, & Chen, 2019), and thus expand its application in food formulations.…”

Section: Introductionmentioning

confidence: 99%

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Sun

Corke

et al. 2020

Comp Rev Food Sci Food Safe

153

View full text Add to dashboard Cite

In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water-and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.

show abstract

Section: Introductionmentioning

confidence: 99%

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Sun

Corke

et al. 2020

Comp Rev Food Sci Food Safe

153

View full text Add to dashboard Cite

show abstract

“…Due to its high protein content (20-30%) and overall high nutritional value, pea has become a major contributor to the plant-based protein market (do Carmo et al, 2016;Peng et al, 2016;Xiong et al, 2018;Wei et al, 2020). The shift to plantbased protein is an environmentally sustainable alternative to animal-based protein because the latter contributes significantly to greenhouse gas emissions (Stehfest et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Identification of Root Rot Resistance QTLs in Pea Using Fusarium solani f. sp. pisi-Responsive Differentially Expressed Genes

et al. 2021

View full text Add to dashboard Cite

Pisum sativum (pea) yields in the United States have declined significantly over the last decades, predominantly due to susceptibility to root rot diseases. One of the main causal agents of root rot is the fungus Fusarium solani f. sp. pisi (Fsp), leading to yield losses ranging from 15 to 60%. Determining and subsequently incorporating the genetic basis for resistance in new cultivars offers one of the best solutions to control this pathogen; however, no green-seeded pea cultivars with complete resistance to Fsp have been identified. To date, only partial levels of resistance to Fsp has been identified among pea genotypes. SNPs mined from Fsp-responsive differentially expressed genes (DEGs) identified in a preceding study were utilized to identify QTLs associated with Fsp resistance using composite interval mapping in two recombinant inbred line (RIL) populations segregating for partial root rot resistance. A total of 769 DEGs with single nucleotide polymorphisms (SNPs) were identified, and the putative SNPs were evaluated for being polymorphic across four partially resistant and four susceptible P. sativum genotypes. The SNPs with validated polymorphisms were used to screen two RIL populations using two phenotypic criteria: root disease severity and plant height. One QTL, WB.Fsp-Ps 5.1 that mapped to chromosome 5 explained 14.8% of the variance with a confidence interval of 10.4 cM. The other four QTLs located on chromosomes 2, 3, and 5, explained 5.3–8.1% of the variance. The use of SNPs derived from Fsp-responsive DEGs for QTL mapping proved to be an efficient way to identify molecular markers associated with Fsp resistance in pea. These QTLs are potential candidates for marker-assisted selection and gene pyramiding to obtain high levels of partial resistance in pea cultivars to combat root rot caused by Fsp.

show abstract

“…[5] The most commonly used in the food industry plant-derived proteins include these from legumes (soybean, pea) and cereals (wheat, maize, rice), while these from pseudo-cereals, seeds, almonds, or nuts are used less frequently. [5,6] However, special attention should be paid to proteins obtained from vegetables, such as potatoes, asparagus, avocado, which contain in average from 1.9% to 2.2% of protein. [7] Poland is one of the largest potato producers in Europe, despite the decreasing trend of their cultivation for several decades.…”

Section: Introductionmentioning

confidence: 99%

Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

2021

View full text Add to dashboard Cite

The aim of this study is to evaluate the effect of potato protein (PP) on thermal and rheological characteristics of maize starches with different amylose contents. Samples are prepared by substituting 0, 1, 2, or 3 parts by weight of PP for 10 parts by weight of high amylose (HA), common (CM), or waxy (WM) maize starch. The PP has a different influence on the gelatinization characteristics of starch. Gelatinization enthalpy of the CM and WM starches increases from 12.08 to 21.76 J g–1 and from 16.95 to 25.62 J g–1, respectively, when the highest amount of the PP is used. Pasting temperature of the HA and CM starches decrease by 0.3–1.56 °C and 0.43–3.60 °C, respectively, while that of WM starch remains unchanged. The HA starch–PP pastes show higher final viscosity (736 × 10–3–2123 × 10–3 Pa s) than the starch‐only paste (580 × 10–3 Pa s). The starch‐protein pastes exhibit a shear‐thinning flow and a phenomenon of thixotropy. Substitution of the part of the HA or CM starch with the PP result in weakened viscoelastic structures of the produced gels, while the WM starch gel structure is strengthened. Results of the study may be useful in designing maize starch‐based foods supplemented with potato protein.

show abstract

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

Cited by 101 publications

References 71 publications

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Identification of Root Rot Resistance QTLs in Pea Using Fusarium solani f. sp. pisi-Responsive Differentially Expressed Genes

Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

Contact Info

Product

Resources

About