Abstract
Two methods to extract pea protein from pea flour, alkali extraction – isoelectric precipitation and salt extraction – dialysis, were compared regarding the functional behaviour of the resulting protein isolates upon thermo-mechanically induced aggregation to obtain microparticulates. In addition, the effects of pH and temperature during thermo-mechanical treatment were investigated. The resulting particles were analysed for size and morphology. Particles between 1 and 30 μm were formed. The biggest effect on the size and structure of the particle was the extraction method, followed by a variation of pH during heat treatment. Particles generated from pea protein obtained by salt extraction – dialysis were smaller and denser than particles produced from protein material obtained from alkali extraction – isoelectric precipitation. pH 4 during thermo-mechanical treatment resulted in larger and denser particles compared to particles at natural pH. Temperature variation between 88 °C and 98 °C had a minor influence. This study can serve as a base for further research on the thermal behaviour of pea protein and can help to manipulate aggregate structure for incorporation in novel innovative (vegan) food concepts.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.