García Arteaga Verónica, Kraus Sonja, Schott Michael, Muranyi Isabel, Schweiggert-Weisz Ute, Eisner Peter
Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany.
Center of Life and Food Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
Foods. 2021 Apr 2;10(4):758. doi: 10.3390/foods10040758.
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas ( L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the and attributes, which were significantly different among the isolates.
豌豆浓缩蛋白和分离蛋白是生产植物性食品的重要原料。为了选择适合提取蛋白质以供进一步用作食品配料的豌豆品种，对12个不同品种进行了等电沉淀和喷雾干燥处理。对去皮豌豆粉和分离蛋白的化学成分进行了表征，并对分离蛋白的功能特性、感官特征和分子量分布进行了分析。Orchestra、Florida、Dolores和RLPY品种的蛋白质产量最高。电泳图谱相似，表明所有分离物中都存在所有主要的豌豆过敏原。分离蛋白在明度（L*）和红绿色度（a*）成分方面的颜色存在显著差异。Florida品种的分离蛋白粒径最大，而RLPY分离蛋白的粒径最小。在pH 7时，蛋白质溶解度在40%至62%之间，乳化能力在600至835 mL/g之间。主成分分析揭示了某些豌豆品种在物理化学和功能特性方面的相似性。各个分离蛋白的感官特征相当相似，但除了 和 属性外，这些属性在分离蛋白之间存在显著差异。
