Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate
| Autor: | Han-Qi Tang, Zaigui Li, Hong-Guang Zhu, Yong-Qiang Cheng, Li-Tao Tong |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Absorption of water Chromatography biology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences High-performance liquid chromatography Amino acid Pisum 0404 agricultural biotechnology Isoelectric point chemistry 010608 biotechnology Denaturation (biochemistry) Solubility Polyacrylamide gel electrophoresis Food Science |
| Zdroj: | LWT. 148:111702 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2021.111702 |
| Popis: | The process of replacing animal proteins with plant-based proteins is still faced with the uncertain structural and processing properties of the isolated plant proteins. This study evaluated pea proteins obtained by dry (air classification combined with electromagnetic separation) and wet (isoelectric point precipitation) separation at the process-function-product level. The results showed that there was a significant difference in the purity of the isolated pea proteins obtained by dry (72.3 ± 0.7 g/100 g) and wet (89.2 ± 0.5 g/100 g) separation. High performance liquid chromatography, SDS gel electrophoresis and fluorescence analysis techniques showed that the dry-separated proteins maintained their native structure and presented excellent solubility and water absorption property, which lead to a porous and soft meat analogue. Although the wet separation resulted in denaturation of the protein, the essential amino acids contents were closer to the recommended level. Due to its higher purity, wet-separated proteins had better emulsification and foaming properties, and the resulting dough was more solid-like with higher hardness than dry-separated proteins. This study allowed a deeper understanding of pea proteins obtained by dry and wet separation and their potential use in the development of meat analogues. |
| Databáze: | OpenAIRE |
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