Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate. (1st October 2020) - Cui, Leqi
Highlights: Pea protein isolate (PPI) was modified by cyclodextrins (CD) via solid dispersion. PPI-CD co-spray drying did not affect the structure and physical functionality. CD absorbed the volatiles released by PPI during spray drying. PPI-CD co-spray drying, not their physical mixtures, mitigated PPI beany flavor. Abstract: The beany flavor of pea protein limits its application in the food industry. This study aimed at addressing this problem by combining the advantages of solid-based spray drying technique and the ability of cyclodextrins (CD) to entrap volatiles. Pea protein isolates (PPI) was extracted by alkaline extraction-isoelectric precipitation, followed by co-spray drying with CD. The resulted PPI-CD showed no major structure changes. HS-SPME-GC–MS coupled to untargeted metabolomics successfully identified 23 aroma compounds that represent the different odorants among PPI-control, physically mixed PPI-CD, and co-spray dried PPI-CD samples. Heat map analysis also showed a remarkable beany odor mitigation effect upon the addition of CD, which was further proved to be due to CD entrapping aroma compounds during spray drying. In the meantime, the functional attributes of PPI-CD were not adversely impacted by the addition of CD.