Jakobson Kadi, Kaleda Aleksei, Adra Karl, Tammik Mari-Liis, Vaikma Helen, Kriščiunaite Tiina, Vilu Raivo
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia.
Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
Foods. 2023 Jul 24;12(14):2805. doi: 10.3390/foods12142805.
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (HO) g, and canola had the highest oil-holding capacity of 2.8 g (oil) g. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs.
许多新型植物蛋白正在进入市场，但它们的特性尚未得到充分表征。因此，我们从豌豆、燕麦、蚕豆、鹰嘴豆、绿豆、土豆、油菜籽、大豆和小麦中收集了24种商业蛋白，包括不同批次的产品，并评估了它们的技术功能和感官特性。许多蛋白粉呈现出黄色、红色和棕色色调，但蚕豆蛋白粉的颜色最浅。天然pH值范围为6.0至7.7。水溶解度指数平均为28%，但热处理后溶解度通常会增加。大豆分离蛋白的保水能力最强，为6.3 g（水）/g，油菜籽蛋白的持油能力最高，为2.8 g（油）/g。发泡能力和稳定性结果差异很大，但这是原料的典型特征。所有蛋白粉的乳化特性相似。加热后，土豆、油菜籽和绿豆中的粘度和储能模量最高。所有蛋白粉都有原料的味道，味苦且有涩味，口中能感觉到未溶解的颗粒。在一批豌豆蛋白粉的不同批次之间发现了功能上的巨大差异。总之，我们强调需要进行方法标准化，但同时要考虑到肉类和乳制品替代品等最终应用中的条件。
