Impact of processing on functional properties of protein products from wrinkled peas
Impact of processing on functional properties of protein products from wrinkled peas
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DOI：
10.1016/s0260-8774(02)00241-8
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发表时间：
2003-02-01
影响因子：
5.5
通讯作者：
Meuser, F
中科院分区：
文献类型：
--
作者：
Fuhrmeister, H;Meuser, F
研究了沉淀和超滤工艺从皱豌豆水提取物中生产蛋白质产品的潜力。就最大可能的蛋白质产量和产品的蛋白质含量而言，通过沉淀工艺（热沉淀、酸沉淀和热酸沉淀）和超滤回收蛋白质之间几乎没有差异。在所有情况下，获得蛋白质含量大于或等于70%的蛋白质浓缩物，并且回收约60-65%的溶解蛋白质。产品的功能特性因其回收过程而异。通过超滤获得的产物比通过沉淀获得的产物优越上级，特别是在它们的溶解度、它们的脂肪结合能力、它们的乳化活性和它们的泡沫形成能力方面。在这方面，产品可以与商业生产的大豆和光滑豌豆蛋白分离物进行比较。在某些情况下，它们甚至比这些更上级。(C)2002爱思唯尔科技有限公司版权所有。
Both precipitation and ultrafiltration processes were investigated for their potential to produce protein products from aqueous wrinkled pea extracts. As far as the maximum possible protein yield and the protein content of the products are concerned there was virtually no difference between protein recovery by precipitation processes (heat-, acid- and heat-acid-precipitation) and ultrafiltration. In all cases protein concentrates with protein contents greater than or equal to 70% were obtained and about 60-65% of the dissolved protein was recovered. The functional properties of the products differed in dependence on the process used for their recovery. The products obtained by ultrafiltration were superior to those obtained by precipitation, in particular with regard to their solubility, their fat-binding capacity, their emulsifying activity and their foam-forming capacity. In this respect the products could be compared to commercially produced protein isolates from soybeans and smooth peas. In some cases they were even superior to these. (C) 2002 Elsevier Science Ltd. All rights reserved.