Less is more: Limited fractionation yields stronger gels for pea proteins

Kornet, Remco; Veenemans, Justus; Venema, Paul; Goot, Atze Jan van der; Meinders, M.B.J.; Sagis, Leonard M.C.; Linden, Erik van der

doi:10.1016/j.foodhyd.2020.106285

Cited by 77 publications

(62 citation statements)

References 35 publications

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“…In contrast to earlier findings, however, in this study, no evidence was found that the gel characteristics of 80% and 100% washed SPC gels were more prominent than others. A possible explanation might be that the higher gel strength was within the small deformation range, and correlated to the displacement of protein aggregates or other components, while the gel characteristics were determined within the large deformation range, referring to the disruption of a gel network [ 68 ].…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Kyriakopoulou

Ndiaye³

et al. 2021

Foods

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Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.

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Section: Resultsmentioning

confidence: 99%

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Kyriakopoulou

Ndiaye³

et al. 2021

Foods

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“…Of these methods, AE‐IP is the most frequently used approach to isolate proteins (Chéreau et al., 2016; Vatansever et al., 2020). The AE‐IP protein isolation method utilizes some of the unique properties of pea proteins, such as their solubility at high pH and precipitation at their isoelectric point (Barac et al., 2010; Boye, Aksay et al., 2010; Boye, Zare et al., 2010; Cui et al., 2020; Kornet et al., 2021; Lan et al., 2018; O’Kane et al., 2005; Sridharan et al., 2020; Stone et al., 2015). The AE‐IP protein isolation technique typically involves three processes: (a) protein extraction at a higher pH level (8.0–9.5) and separating protein‐rich supernatant by centrifugation, (b) protein precipitation at an isoelectric point (pH 4.5–4.8) and separating the protein pellet by centrifugation, and (c) drying of the resulting protein isolates using freeze or spray drying (Table 3).…”

Section: Functional Properties Of Proteinmentioning

confidence: 99%

Pea proteins: Variation, composition, genetics, and functional properties

Daba¹,

Morris²

2021

Cereal Chem

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Background and objectives Field pea is a leading crop for plant‐based protein. Expanded market demand may necessitate targeted breeding and a deeper understanding of the level of variation and the factors affecting pea protein content, composition, and functionality. Findings Pea protein content varies from 13% to 38% and is influenced by environmental and genetic factors. Protein‐regulating genes per se directly and genes involved in starch biosynthesis indirectly play key roles in determining pea protein content and composition. Protein content is often negatively correlated with starch content and seed yield. A thorough analysis of the potential variation in the functional properties of pea protein is needed. Conclusions Since multiple genes and environmental variables influence pea protein, critical designing of a breeding scheme is essential to improve pea for protein isolation. The economics of protein isolation necessitates a high value for the starch‐rich by‐product. Improving protein and starch contents together may be complicated due to a negative association between these two traits. Two strategies to improve pea seed quality may be suggested: improving protein and starch together, or targeting varieties for specific end‐uses. Large‐scale evaluation of the functional properties of protein in broader germplasm and the inclusion of molecular breeding approaches are also relevant. Significance and novelty The variation in pea protein content, composition, and functional properties as well as the contributing environmental and genetic factors are discussed in this study. The review also explores the influence of starch biosynthesis genes in pea protein composition and provides a brief overview of protein fractionation methods. Research needs and breeding strategies are suggested for improving pea protein.

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“…Most of the work done in the past decades has focused on protein isolates (80–95% protein) to assess pea protein functionality. However, recent studies suggest that high degree of purification is unnecessary to benefit from pea protein functionality [ 7 ] and that less-processed ingredients yield stronger heat-induced gel structures [ 8 ]. Nevertheless, in fermented pea protein gels, pasteurizing the matrix before fermentation is necessary to ensure safety and unique growth of the inoculated starter culture.…”

Section: Introductionmentioning

confidence: 99%

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Masiá

Jensen

Petersen

et al. 2022

Foods

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The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.

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Less is more: Limited fractionation yields stronger gels for pea proteins

Cited by 77 publications

References 35 publications

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Pea proteins: Variation, composition, genetics, and functional properties

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

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