Bajaj Poonam R, Bhunia Kanishka, Kleiner Leslie, Joyner Melito Helen S, Smith Denise, Ganjyal Girish, Sablani Shyam S
a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA.
b Applications R&D, Roquette America Inc , Geneva , IL , USA.
J Microencapsul. 2017 Mar;34(2):218-230. doi: 10.1080/02652048.2017.1317045. Epub 2017 Apr 24.
Unhydrolysed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolysed using enzymes alcalase, flavourzyme, neutrase, alcalase-flavourzyme, and neutrase-flavourzyme at 50 °C for 0 min, 30 min, 60 min, and 120 min to form hydrolysed proteins A, F, N, AF, and NF, respectively. All hydrolysed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was the highest, followed by NF, N, and AF. Hydrolysed proteins N60, A60, NF60, and AF60 were prepared by hydrolysing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of all powders were investigated. This study identified a new way to improve pea protein functionality in emulsions, as well as a new application of hydrolysed pea protein as wall material for microencapsulation.
未水解的豌豆蛋白（UN）在较高浓度下使用时会形成非常粘稠的乳液。为了克服这一问题，在50°C下分别使用碱性蛋白酶、风味酶、中性蛋白酶、碱性蛋白酶-风味酶和中性蛋白酶-风味酶对UN进行0分钟、30分钟、60分钟和120分钟的水解，以分别形成水解蛋白A、F、N、AF和NF。所有水解蛋白的表观粘度均低于UN，溶解度高于UN。A的起泡能力最高，其次是NF、N和AF。通过将UN水解60分钟制备水解蛋白N60、A60、NF60和AF60，并进一步用于微胶囊化。在20%的油负载量（基于总固体）下，包封粉末N60具有最高的微胶囊化效率（ME = 56.2）。当油负载量增加到40%时，ME降低。为了将N60的ME提高到>90%，添加了UN和麦芽糖糊精。研究了微胶囊化效率>90%的微胶囊化粉末的流动性和粒度分布以及所有粉末的形态。本研究确定了一种改善豌豆蛋白在乳液中功能的新方法，以及水解豌豆蛋白作为微胶囊化壁材的新应用。
