Journal article
Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil
Journal of microencapsulation, Vol.34(2), pp.218-230
02/17/2017
Handle:
https://hdl.handle.net/2376/107408
PMID: 28393603
Abstract
Unhydrolysed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolysed using enzymes alcalase, flavourzyme, neutrase, alcalase-flavourzyme, and neutrase-flavourzyme at 50 °C for 0 min, 30 min, 60 min, and 120 min to form hydrolysed proteins A, F, N, AF, and NF, respectively. All hydrolysed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was the highest, followed by NF, N, and AF. Hydrolysed proteins N60, A60, NF60, and AF60 were prepared by hydrolysing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of all powders were investigated. This study identified a new way to improve pea protein functionality in emulsions, as well as a new application of hydrolysed pea protein as wall material for microencapsulation.
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Details
- Title
- Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil
- Creators
- Poonam R Bajaj - Department of Biological Systems Engineering, Washington State UniversityKanishka Bhunia - Department of Biological Systems Engineering, Washington State UniversityLeslie Kleiner - Applications R&D, Roquette America IncHelen S Joyner (Melito) - School of Food Science, University of IdahoDenise Smith - School of Food Science, Washington State UniversityGirish Ganjyal - School of Food Science, Washington State UniversityShyam S Sablani - Department of Biological Systems Engineering, Washington State University
- Publication Details
- Journal of microencapsulation, Vol.34(2), pp.218-230
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- Taylor & Francis
- Grant note
- Emerging Research Issues / College of Agroculture, Human and Natural Resource Science, Washington State University USA Dry Pea and Lentil Council, ID College of Agricultural, Human, and Natural Resource Science. U.S. Dry Pea and Lentil Council
- Identifiers
- 99900547226001842
- Language
- English
- Resource Type
- Journal article