Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing. (15th March 2018)

• Record Type: Journal Article
• Authors: Pietrysiak, Ewa; Smith, Denise M.; Smith, Brennan M.; Ganjyal, Girish M.
• Is Part Of: Food chemistry. Volume 243(2018)
• Page Start: 338
• Page End: 344
• Publication Date: 2018-03-15
• Subjects: Pea protein isolate -- Rice protein isolate -- Direct steam injection -- Protein functionality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.09.132
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 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. Abstract: 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 −1 1) 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 52.5 m 2 /g), foam stability (from 68.2 to 82.8%), and oil holding capacity (from 1.8 to 4.9 g/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.