Comparison of some functional properties and protein profiles of different protein sources with egg components
| Autor: | Mine Köstekli Büyükcan, Sibel Karakaya |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Whey protein
Yolk food.ingredient Whey-Protein Heat-Treatment Pea Protein Emulsion Properties food plant protein protein profile egg replacement Pressure Food science Buttermilk dairy protein Buttermilk powder Chemistry foaming Hydrolysis food and beverages Heat stability Electrophoresis Surface-Properties Plant protein embryonic structures Emulsion emulsifying Stability Food Science Egg white |
| Zdroj: | Italian Journal of Food Science. 33:142-155 |
| ISSN: | 1120-1770 |
| DOI: | 10.15586/ijfs.v33i2.2055 |
| Popis: | Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail. |
| Databáze: | OpenAIRE |
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