Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada.
J Sci Food Agric. 2021 Jan 15;101(1):167-178. doi: 10.1002/jsfa.10627. Epub 2020 Aug 3.
Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off-flavours and their limited water solubility.
Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross-linking, leading to a marked decrease in soluble protein content, to 11 g kg . Reducing the initial moisture content to 56% db greatly retained protein solubility (112-113 g kg ), but it only led to a minor reduction in total volatile compound concentration (2-11% reduction). A high microwave energy (20 W g )-short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%.
Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry.
豌豆是一种廉价、营养且可持续的蛋白质来源。然而，由于其豆腥味或青草味以及有限的水溶性，将豌豆蛋白纳入食品配方具有挑战性。
真空微波干燥（VMD）将初始水分含量为 425%（干基，db）的豌豆蛋白在 2 W/g 特定微波能和 200 毫托真空度下处理 88 分钟，可将总挥发性化合物浓度降低 83%。在高初始水分含量下进行 VMD 处理有利于美拉德反应，增强蛋白质交联程度，导致可溶性蛋白质含量显著降低至 11 g/kg。将初始水分含量降低至 56%db 可大大保留蛋白质溶解度（112-113 g/kg），但仅导致总挥发性化合物浓度略有降低（降低 2-11%）。在 200 毫托真空度下，发现 20 瓦/克的高微波能-短时间（2 分钟）处理是最佳的，可将挥发性水平和可溶性蛋白质含量降低约 50%。
显然，在不降低豌豆蛋白溶解度和相应改变功能的情况下，很难采用 VMD。然而，如果进行优化，VMD 具有降低挥发性浓度同时保留蛋白质溶解度的能力。未来应进行感官分析，以确定总挥发性化合物浓度的上述降低是否可能对消费者的可接受性产生显著影响。 © 2020 英国化学学会。
