High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage

Li, Yuting; Tian, Yuqi; Deng, Lizhen; Dai, Taotao; Liu, Chengmei; Chen, Jun

doi:10.1016/j.foodhyd.2023.109392

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2023.109392

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High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage

Yuting Li,

Yuqi Tian,

Lizhen Deng

et al.

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2024

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Cited by 6 publications

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Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

Mao,

Zhang,

et al. 2024

J Sci Food Agric

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BACKGROUNDWheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated.RESULTSReducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g−1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography–ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB.CONCLUSIONCollectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry.

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Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

Mao,

Zhang,

et al. 2024

J Sci Food Agric

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Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Kang,

Meng,

Liu

et al. 2024

Food Hydrocolloids

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Gelation of whole macadamia butter by different oleogelators affects the physicochemical properties and applications

Shuai,

Li,

Zhang

et al. 2024

LWT

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High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage

Cited by 6 publications

References 55 publications

Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Gelation of whole macadamia butter by different oleogelators affects the physicochemical properties and applications

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