Influence of enzymatic treatment on the nutritional and functional properties of pea flour

Periago, M. J.; Vidal, Mary-Laure; Ros, Gaspar; Rincón, F.; Martı́nez, Carmen; Löpez, G.; Rodrigo, J.; Martínez, Isabel Lorente

doi:10.1016/s0308-8146(97)00199-4

Cited by 55 publications

(44 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the utilisation of this complex, which is available to an organism to a small extent, is only increased as a result of appropriate biotechnological processing [22][23][24][25]. Determination of the content of these compounds in the material allows to estimate it as a potential source of such valuable components of a diet.…”

Section: Phytatesmentioning

confidence: 99%

Nutritional value of broad bean seeds. Part 2: Selected biologically active components

Borowska

Giczewska

Zadernowski

2003

Nahrung

View full text Add to dashboard Cite

Selected biologically active non-nutrient components (BANS) were determined in broad bean seeds of fine-size and large-size seed varieties and in pea seeds for comparison. Among the analysed biologically active substances the broad bean seeds of fine-size and large-size seed varieties were differentiated mainly by phenolic compounds (including flavanols and proantocyanidines) which appear in twice as large quantities in large-size seed varieties. It was shown that in comparison to pea, broad bean seeds are characterised by a higher content of phenolic compounds, phytates as well as a higher activity of inhibitors of trypsin and amylases. Moreover, it was found that phenolic compounds accumulate mainly in the dark-colored seed coats of large-size broad bean and this fact is related to higher activity inhibiting-amylases of methanol extracts from this fraction of seeds.

show abstract

Section: Phytatesmentioning

confidence: 99%

Nutritional value of broad bean seeds. Part 2: Selected biologically active components

Borowska

Giczewska

Zadernowski

2003

Nahrung

View full text Add to dashboard Cite

show abstract

“…Furthermore, significantly different functionalities among isolates prepared from the same plant species were observed. Several studies (Pesic et al 2005;Khatib et al 2002;Maninder et al 2007;Barac et al 2010Barac et al , 2011) attributed this to different ratio for the major proteins, which is in turn influenced by genotype characteristics, environmental conditions and processing conditions (Periago et al 1998;Fuhrmeister and Meuser 2003;Dua et al 2009;Taherian et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

et al. 2014

View full text Add to dashboard Cite

The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.

show abstract

“…Most fundamental research on food protein hydrolysis is based on soya protein [8,10,11]; but peas [12][13][14][15], lupin [16,17], wheat [18][19][20] and corn gluten [6,9,21,22] are the other seed protein sources that have been investigated.…”

Section: Introductionmentioning

confidence: 99%

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Demırhan

Apar

Özbek

2010

Korean J. Chem. Eng.

View full text Add to dashboard Cite

We investigated the effects of process parameters (substrate concentration, enzyme concentration, temperature and pH) on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability. The sesame cake protein was hydrolyzed by Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus Licheniformis) that was chosen among five commercial enzymes examined. The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L −1 substrate concentration, 3 ml L −1 enzyme concentration, 50 o C and pH 8.5. Under these conditions, the values of degree of hydrolysis and solubilization were found as 26.3% and 82.1%, respectively, and enzyme lost its activity by approx. 56% at the end of 120 min processing time. Modeling studies were performed to determine the kinetics of hydrolysis, solubilization and enzyme inactivation. The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined. The inactivation energy of Alcalase at the temperature range of 45-55 o C was determined to be 25544 J mol −1 .

show abstract

Influence of enzymatic treatment on the nutritional and functional properties of pea flour

Cited by 55 publications

References 23 publications

Nutritional value of broad bean seeds. Part 2: Selected biologically active components

Nutritional value of broad bean seeds. Part 2: Selected biologically active components

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Contact Info

Product

Resources

About