Journal article
Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing
Food chemistry, Vol.243, pp.338-344
03/15/2018
Handle:
https://hdl.handle.net/2376/103131
PMID: 29146346
Abstract
•Direct steam injection (DSI) processing improved functional properties of pea-rice protein isolate.•Temperature and pH of DSI treatment had significant impacts on the functionality of protein blends.•SDS-PAGE electrophoresis found disruption of high molecular weight aggregates.•SH, SS bonds contents and Ho indicated changes in protein blends three-dimensional conformation.•Amino acid analysis found no changes in the essential amino acid composition.
Direct steam injection (DSI) processing with pH adjustment was investigated to enhance the functionality of pea-rice protein isolate blends (PR). Protein slurries at concentration of 5%(w/w) of commercial pea and rice protein isolates in the ratio of 2:1(w/w) across a range of steam temperatures (66–107°C) and pH values (2−11) were studied. After DSI treatment, the PR were freeze-dried to obtain the final dry protein powder. Based on protein solubility profiles, the optimal DSI processing conditions were 107°C and pH 11. Available lysine was not reduced (P>0.05) in the blend. Solubility (from 3 to 41%, at pH 7), emulsifying activity index (from 5.9 to 52.5m2/g), foam stability (from 68.2 to 82.8%), and oil holding capacity (from 1.8 to 4.9g/g) values increased (P<0.05) compared to the untreated PR. DSI can modify the functionality of PR without affecting the essential amino acid composition.
Metrics
10 Record Views
Details
- Title
- Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing
- Creators
- Ewa Pietrysiak - School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USADenise M Smith - School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USABrennan M Smith - School of Food Science, 875 Perimeter Dr MS 2312, University of Idaho, Moscow, ID 83844-2312, USAGirish M Ganjyal - School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA
- Publication Details
- Food chemistry, Vol.243, pp.338-344
- Academic Unit
- Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546676701842
- Language
- English
- Resource Type
- Journal article