Abstract
Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea–carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin α + β and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.
Highlights
Introduction published maps and institutional affilThe increasing demand for high-quality food-grade proteins exhibiting acceptable nutritional and functional properties represents a challenge
The combination of plant and animal proteins is found to result in a synergistic benefit, which makes the design of foods with both plant and animal proteins a research hotspot [3]
This study evaluated the effects of blending and co-precipitation on the functional properties of pea and grass carp mixed protein by analyzing the solubility, foaming, and emulsifying properties of BL and Co at different pH values
Summary
Xiaohu Zhou 1,2,3,4 , Chaohua Zhang 1,3,5, *, Wenhong Cao 1,3,5 , Chunxia Zhou 1,3,5 , Huina Zheng 1,3,5 and Liangzhong Zhao 2,4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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