Yildiz Semanur, Karabulut Gulsah, Karaca Asli Can, Yemiş Oktay
Sakarya University, Faculty of Engineering, Department of Food Engineering, 54050, Sakarya, Turkey.
Sakarya University Research, Development and Application Center (SARGEM), 54050, Sakarya, Turkey.
Curr Res Food Sci. 2025 Mar 12;10:101031. doi: 10.1016/j.crfs.2025.101031. eCollection 2025.
Agricultural by-products have emerged as valuable resources for the sustainable production of high-quality food ingredients. Ultrasound, a novel and environmentally friendly technology, is an effective physical method for solvent-free protein modifications. This study explores the conversion of pea pods as an agricultural by-product into value-added protein-based food ingredients with multifunctional properties enhanced by high-intensity ultrasound (US). Pea pod protein concentrate in the native form (PPPC-N) obtained by alkaline extraction/isoelectric precipitation was subjected to ultrasound-induced protein modification using response surface methodology at varying amplitude (40-80 %), time (2-20 min), and protein concentration (1-5 % w/v). The US process parameters were separately optimized based on maximum solubility, emulsification, and antioxidant activity. Protein concentrates were characterized at optimal conditions (80 % amplitude, 11 min, and 1 % protein; the desirability of 0.964) based on the maximum emulsification. The optimized PPPC by US (PPPC-US) exhibited a superior solubility performance compared to PPPC-N in the pH range of 2.0-9.0. The optimal US treatment enhanced the emulsifying attributes and foaming capacity of PPPC-N with an increase of 49 %. Moreover, oil binding capacity significantly increased while water binding capacity and foam stability decreased. Developing functional ingredients from pea pod proteins can open new possibilities in formulating innovative products.
农业副产品已成为可持续生产高质量食品成分的宝贵资源。超声作为一种新型环保技术，是一种有效的无溶剂蛋白质改性物理方法。本研究探索了将豌豆荚这种农业副产品转化为具有增值功能的蛋白质基食品成分，通过高强度超声（US）增强其多功能特性。采用响应面法，在不同振幅（40 - 80%）、时间（2 - 20分钟）和蛋白质浓度（1 - 5% w/v）下，对通过碱性提取/等电沉淀获得的天然形式豌豆荚浓缩蛋白（PPPC - N）进行超声诱导的蛋白质改性。分别基于最大溶解度、乳化和抗氧化活性对超声处理参数进行优化。基于最大乳化效果，在最佳条件（80%振幅、11分钟和1%蛋白质；可取性为0.964）下对蛋白质浓缩物进行表征。与PPPC - N相比，经超声处理优化后的PPPC（PPPC - US）在pH值2.0 - 9.0范围内表现出优异的溶解性能。最佳超声处理增强了PPPC - N的乳化特性和发泡能力，增幅为49%。此外，油结合能力显著增加，而水结合能力和泡沫稳定性下降。利用豌豆荚蛋白开发功能成分可为创新产品配方开辟新的可能性。
