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The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
Swedish Univ Agr Sci, Dept Plant Breeding, Box 101, SE-23053 Alnarp, Sweden..
Swedish Univ Agr Sci, Dept Plant Breeding, Box 101, SE-23053 Alnarp, Sweden..
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.
Lund Univ, MAX Lab 4, Box 118, SE-22100 Lund, Sweden..
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2018 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 106, p. 607-618Article in journal (Refereed) Published
Abstract [en]

Two fractions from pea (Pisum sativum L.), protein isolate (PPI) and dietary fiber (PF), were newly produced by extraction-fractionation method and characterized in terms of particle size distribution and structural morphology using SEM. The newly produced PPI and PF fractions were processed into pasta-like sheets with varying protein to fiber ratios (100/0, 90/10, 80/20, 70/30 and 50/50, respectively) using high temperature compression molding. We studied protein polymerization, molecular structure and protein-fiber interactions, as well as mechanical performance and cooking characteristics of processed PPI-PF blends. Bi-modal particle size distribution and chemical composition of the PPI and PF fractions influenced significantly the physicochemical properties of the pasta-like sheets. Polymerization was most pronounced for the 100 PPI, 90/10 and 80/20 PPI-PF samples as studied by SE-HPLC, and polymerization decreased with addition of the PF fraction. The mechanical properties, as strength and extensibility, were likewise the highest for the 100 PPI and 90/10 PPI-PF blends, while the E-modulus was similar for all the studied blends (around 38 MPa). The extensibility decreased with the increasing amount of PF in the blend. The highest amounts of beta-sheets were found in the pasta-like sheets with high amounts of PPI (100, 90 and 80%), by FT-IR. An increase in PF fraction in the blend, resulted into the high amounts of unordered structures as observed by FT-IR, as well as in an increase in the molecular scattering distances observed by SAXS. The water uptake increased and cooking loss decreased with increased proportions of the PF fraction, and the consistency of 10 min cooked pasta-like sheets were alike al dente texture. The new knowledge obtained in this study on the use of extraction-fractionation method to produce novel PPI and PF fractions for developing innovative high nutritious food can be of a great importance. The obtained knowledge on the pea protein and fiber processing behaviour could greatly contribute to a better control of functional properties of various temperature-processed products from yellow pea.

Place, publisher, year, edition, pages
Elsevier, 2018. Vol. 106, p. 607-618
Keywords [en]
Extraction-fractionation, Protein-fiber interaction, Protein polymerization, Structure, High temperature processing, Functional food
National Category
Food Science
Identifiers
URN: urn:nbn:se:kth:diva-226773DOI: 10.1016/j.foodres.2018.01.020ISI: 000429893100066PubMedID: 29579966Scopus ID: 2-s2.0-85041430924OAI: oai:DiVA.org:kth-226773DiVA, id: diva2:1203562
Note

QC 20180503

Available from: 2018-05-03 Created: 2018-05-03 Last updated: 2018-06-04Bibliographically approved

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Hedenqvist, Mikael S.

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