Title
Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
Author
Dongfang Chao & Rotimi E. Aluko
Year
2018
Journal
CyTA - Journal of Food, 16:1, 357-366
Abstract
Pea protein isolate (PPI) prepared through isoelectric protein precipitation was heat-treated
between 50°C and 100°C. The effect of heat treatment on the structural and functional properties
of proteins was evaluated. Native gel electrophoresis showed the formation of protein aggregates
(molecular weight ≫ 200 kDa) in the temperature range of 80–100°C. Intrinsic fluorescence data
suggested that protein denaturation reached its highest level at pH 3.0. The formation of oil-inwater emulsions (1:5 oil:water volume ratio) was positively impacted by pH increase as evidenced by
the decrease of minimum oil droplet size (d4,3) from 26 μm at pH 5.0 to 22 μm at pH 7.0 (P < 0.05). In
contrast, heat pretreatment led to decreasing emulsion properties at pH 3.0 with d4,3 values
increasing from 27 μm to 80 μm (P < 0.05). Regardless of pH applied, all heated PPI samples
displayed low foaming properties.
Full Article
Instrument
FP-6300
Keywords
Pea; protein isolate; thermal treatment; gel electrophoresis; emulsion; foaming