Formulation of pea protein for increased satiety and improved foaming properties

Carmo, Cátia Saldanha do; Nunes, A. N.; Silva, I.; Maia, C.I.; Poejo, Joana; Ferreira‐Dias, Suzana; Nogueira, Isabel; Bronze, Rosário; Duarte, Catarina M.M.

doi:10.1039/c5ra22452g

Cited by 23 publications

(7 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Stone et al (2015) found that pea proteins isolates extracted by salt precipitation had better foaming properties than those obtained by alkaline extraction or micellar precipitation. High-pressure supercritical CO 2 extraction seems useful to improve the foaming properties of pea protein extracts (Saldanha Do Carmo et al, 2016), while additives (e.g. non-surface-active maltodextrin, guar gum and alginate) may considerably improve the foaming stability of pea protein isolates (Mohanan et al, 2020;Moll, Grossmann, Kutzli, & Weiss, 2019).…”

Section: Foam Formation and Stabilitymentioning

confidence: 99%

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Boukid

Rosell

Castellari

2021

Trends in Food Science & Technology

179

View full text Add to dashboard Cite

Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20-25% protein), concentrate (50-75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and Approach:In this perspective, this review offers the lastest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key Findings and Conclusions:Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.

show abstract

Section: Foam Formation and Stabilitymentioning

confidence: 99%

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Boukid

Rosell

Castellari

2021

Trends in Food Science & Technology

179

View full text Add to dashboard Cite

show abstract

“…The main amino acid in pea legumin α-chain is Glu, while the β-chain is rich in Val, Ala, and Leu and presence of high levels of Glu in proteins enhance protein-solvent interactions, which improves functionality ( 15 ). However, the globular nature of pea proteins hinders their flexibility as the structure is densely packed due to the presence of disulfide linkages, low surface charge density, hydrophobic effects, hydrogen bonds, electrostatic and van der Waals forces, which ultimately impairs solubility and other protein functionalities ( 16 – 19 ). Furthemore, the secondary structure of pea proteins is higher in the rigid β-sheet (30–41%), which contributes to the low solubility when compared to animal proteins (egg white and whey) with lots of the flexible α-helical structure ( 17 – 19 ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates

Asen

Aluko

2022

Front. Nutr.

View full text Add to dashboard Cite

This study was carried out to investigate the effect of heat pre-treatment of pea proteins at different pH values on the formation of functional protein aggregates. A 10% (w/v) aqueous mixture of pea protein concentrate (PPC) was adjusted to pH 3.0, 5.0, 7.0, or 9.0 followed by heating at 100°C for 30 min, cooled and centrifuged. The supernatant was sequentially passed through 30 and 50 kDa molecular weight cut-off membranes to collect the <30, 30–50, and >50 kDa fractions. The >50 kDa fractions from pH 3.0 (FT3), 5.0 (FT5), 7.0 (FT7), and 9.0 (FT9) treatments had >60% protein content in contrast to the ≤20% for the <30 and 30–50 kDa fractions. Therefore, the >50 kDa fractions were collected and then compared to the untreated PPC for some physicochemical and functional properties. Protein aggregation was confirmed as the denaturation temperature for FT3 (124.30°C), FT5 (190.66oC), FT7 (206.33oC) and FT9 (203.17oC) was significantly (p < 0.05) greater than that of PPC (74.45oC). Scanning electron microscopy showed that FT5 had a compact structure like PPC while FT3, FT7, and FT9 contained a more continuous network. In comparison to PPC, the >50 kDa fractions showed improved solubility (>60%), oil holding capacity (~100%), protein content (~7%), foam capacity (>10%), foam stability (>7%), water holding capacity (>16%) and surface hydrophobicity (~50%). Least gelation concentration of PPC (18%), FT3 (25%), FT5 (22%), FT7 (22%), and FT9 (25%) was improved to 16, 18, 20, 16, and 18%, respectively, after addition of NaCl.

show abstract

“…Overall, pea protein is mainly composed of 7S/11S globulin (salt-soluble, 65% to 80% of total) and albumin 2S (water-soluble, 10% to 20%) protein classes (Karaca, Low, & Nickerson, 2011), and contains high levels of lysine, which can be used to balance its deficiency in cereal-based diets (Iqbal, Khalil, Ateeq, & Khan, 2006). Compared to soybean protein, pea protein is generally recognized as a nonfood allergen with relatively high nutritional value and without genetic modification, offering a clean label for food products (Day, 2013;Krefting, 2017). Many studies suggested that pea protein (in many cases, pea protein hydrolysates [PPHs] and specific peptide fractions) has antioxidant (Ndiaye, Vuong, Duarte, Aluko, & Matar, 2012;Sun & Xiong, 2015), antihypertensive (Aluko et al, 2015;Liao, Fan, Liu, & Wu, 2019), anti-inflammatory (Ndiaye et al, 2012), lowering cholesterol (Sirtori et al, 2012), and modulating intestinal bacteria activities (Swiatecka, Markiewicz, & Wroblewska, 2012;Swiatecka, Narbad, Ridgway, & Kostyra, 2011).…”

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

170

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

Formulation of pea protein for increased satiety and improved foaming properties

Abstract: Pea protein was successfully encapsulated into a lipophilic carrier through PGSS®. HPT-scCO2of pea protein has enabled higher foam stability.

Cited by 23 publications

References 35 publications

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates

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

Contact Info

Product

Resources

About