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Chen S, Hall AE, Moraru CI. Functionality of pea protein isolate solutions is affected by reconstitution conditions. J Food Sci 2023; 88:4630-4638. [PMID: 37812060 DOI: 10.1111/1750-3841.16788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 07/14/2023] [Accepted: 09/19/2023] [Indexed: 10/10/2023]
Abstract
Pea protein isolate (PPI), a high-concentration protein ingredient derived from peas, is increasingly utilized in food applications, including beverages, meat or dairy alternatives, and baked goods. The protein extraction process typically used to manufacture PPI renders the protein highly denatured, which can have a negative impact on its functionality. Therefore, it is critical to understand how to prepare and utilize PPI to maximize its functionality. The current study evaluates the effect of select reconstitution conditions on the structure and functionality of PPI, across a range of protein concentrations (4%-10%) relevant to a variety of food applications. Temperature during reconstitution with water and hydration time impacted both protein hydration and its functionality. Increasing reconstitution temperature from 20 to 60°C and increasing hydration time from 10 to 40 min decreased PPI particle size in solution and increased PPI solubility. Viscosity of PPI solutions also increased with mild heating and longer hydration time, whereas their flow behavior was highly dependent on protein concentration. Experimental data demonstrates that reconstitution conditions have a significant impact on PPI functionality. These findings can help food formulators develop high-quality food products that utilize PPI as a functional ingredient. PRACTICAL APPLICATION: Protein in commercially available pea protein isolates (PPIs) is usually highly denatured, and thus, it is important to find ways to maximize its functionality in practical applications. The findings of this study inform food scientists how to leverage PPI at various protein concentrations with optimal reconstitution conditions to develop high-quality products. Generally, mild heating and longer hydration times improve PPI functional performance.
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Affiliation(s)
- Shiying Chen
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | | | - Carmen I Moraru
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hall AE, Moraru CI. Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111409] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Sharan S, Zanghelini G, Zotzel J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN. Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Compr Rev Food Sci Food Saf 2020; 20:401-428. [PMID: 33331050 DOI: 10.1111/1541-4337.12687] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 11/03/2020] [Accepted: 11/10/2020] [Indexed: 11/28/2022]
Abstract
The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off-flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.
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Affiliation(s)
- Siddharth Sharan
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France.,Döhler GmBH, Darmstadt, Germany
| | | | | | | | | | - Anne Saint-Eve
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
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Bühler JM, Dekkers BL, Bruins ME, van der Goot AJ. Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity. Foods 2020; 9:E1077. [PMID: 32784734 PMCID: PMC7465143 DOI: 10.3390/foods9081077] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/21/2020] [Accepted: 07/30/2020] [Indexed: 01/06/2023] Open
Abstract
We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein-widely used as an ingredient in meat replacers-is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75-175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.
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Affiliation(s)
- Jan M. Bühler
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Birgit L. Dekkers
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Marieke E. Bruins
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
| | - Atze Jan van der Goot
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
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Monnet AF, Laleg K, Michon C, Micard V. Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking. Food Res Int 2018; 106:522-531. [DOI: 10.1016/j.foodres.2018.01.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 01/04/2018] [Accepted: 01/09/2018] [Indexed: 11/18/2022]
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Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9493-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pelgrom PJ, Boom RM, Schutyser MA. Functional analysis of mildly refined fractions from yellow pea. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.001] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wang H, Ratnayake WS. Physicochemical and Thermal Properties ofPhaseolus vulgarisL.var. Great Northern Bean Starch. J Food Sci 2014; 79:C295-300. [DOI: 10.1111/1750-3841.12357] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Accepted: 12/11/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Wang
- Applied Research & Engineering - The Food Processing Center; Dept. of Food Science & Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583-0930 USA
| | - Wajira S. Ratnayake
- Applied Research & Engineering - The Food Processing Center; Dept. of Food Science & Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583-0930 USA
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Shreenithee CR, Prabhasankar P. Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2013. [DOI: 10.1007/s11694-013-9152-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Savadkoohi S, Shamsi K, Hoogenkamp H, Javadi A, Farahnaky A. Mechanical and gelling properties of comminuted sausages containing chicken MDM. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.03.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Savadkoohi S, Farahnaky A. Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sirtori E, Isak I, Resta D, Boschin G, Arnoldi A. Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Gómez M, Doyagüe MJ, de la Hera E. Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Emami S, Tabil LG, Tyler RT, Crerar WJ. Starch–protein separation from chickpea flour using a hydrocyclone. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.03.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abu JO, Müller K, Duodu KG, Minnaar A. Gamma irradiation of cowpea (Vigna unguiculata L. Walp) flours and pastes: Effects on functional, thermal and molecular properties of isolated proteins. Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.12.040] [Citation(s) in RCA: 133] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Guillon F, Champ MMJ. Carbohydrate fractions of legumes: uses in human nutrition and potential for health. Br J Nutr 2002; 88 Suppl 3:S293-306. [PMID: 12498630 DOI: 10.1079/bjn2002720] [Citation(s) in RCA: 162] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Starch and fibre can be extracted, using wet or dry processes, from a variety of grain legumes and used as ingredients for food. alpha-Galactosides can be isolated during wet processes from the soluble extract. Starch isolates or concentrates are mostly produced from peas, whereas dietary fibre fractions from peas and soyabean are commercially available. The physico-chemical characteristics of fibre fractions very much depend on their origin, outer fibres being very cellulosic whereas inner fibres contain a majority of pectic substances. Inner fibres are often used as texturing agents whereas outer fibres find their main uses in bakery and extruded products, where they can be introduced to increase the fibre content of the food. Most investigations on impacts on health have been performed on soyabean fibres. When positive observations were made on lipaemia, glucose tolerance or faecal excretion, they were unfortunately often obtained after non-realistic daily doses of fibres. Legume starches contain a higher amount of amylose than most cereal or tuber starches. This confers these starches a lower bioavailability than that of most starches, when raw or retrograded. Their low glycaemic index can be considered as beneficial for health and especially for the prevention of diseases related to insulin resistance. When partly retrograded, these starches can provide significant amount of butyrate to the colonic epithelium and may help in colon cancer prevention. alpha-Galactosides are usually considered as responsible for flatus but their apparent prebiotic effects may be an opportunity to valorize these oligosaccharides.
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Affiliation(s)
- F Guillon
- URPOI & UFDNH, National Institute for Agronomic Research (INRA), Rue de la Géraudière, BP 71627, 44316 Nantes Cedex, 03, France.
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Kerr WL, Ward CDW, McWatters KH, Resurreccion AVA. Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour. Cereal Chem 2000. [DOI: 10.1094/cchem.2000.77.2.213] [Citation(s) in RCA: 69] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- W. L. Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610
- Corresponding author. Phone: (706) 542-1085. Fax: (706) 542-1050. E-mail:
| | - C. D. W. Ward
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610
| | - K. H. McWatters
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610
| | - A. V. A. Resurreccion
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610
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Abstract
Legumes are one of the world's most important sources of food supply, especially in developing countries, in terms of food energy as well as nutrients. Common beans are a good source of proteins, vitamins (thiamine, riboflavin, niacin, vitamin B6) and certain minerals (Ca, Fe, Cu, Zn, P, K, and Mg). They are an excellent source of complex carbohydrates and polyunsaturated free fatty acids (linoleic, linolenic). However, common beans have several undesirable attributes, such as long cooking times, being enzyme inhibitors, phytates, flatus factors, and phenolic compounds, having a "beany" flavor, and being lectins and allergens, which should be removed or eliminated for effective utilization. Grain quality of common beans is determined by factors such as acceptability by the consumer, soaking characteristics, cooking quality, and nutritive value. Acceptability characteristics include a wide variety of attributes, such as grain size, shape, color, appearance, stability under storage conditions, cooking properties, quality of the product obtained, and flavor. Storage of common beans under adverse conditions of high temperature and high humidity renders them susceptible to a hardening phenomenon, also known as the hard-to-cook (HTC) defect. Beans with this defect are characterized by extended cooking times for cotyledon softening, are less acceptable to the consumer, and are of lower nutritive value. Mechanisms involved in the HTC defect have not been elucidated satisfactorily. Attempts to provide a definitive explanation of this phenomenon have not been successful. The most important hypotheses that have been proposed to explain the cause of bean hardening are (1) lipid oxidation and/or polymerization, (2) formation of insoluble pectates, (3) lignification of middle lamella, and (4) multiple mechanisms. Most researchers have reported that the defect develops in the cotyledons. Recently, some authors have suggested that the seed coat plays a significant role in the process of common bean hardening. A better knowledge of cotyledon and seed coat microstructure may lead to a better understanding of the causes of seed hardness. In order to prevent the development of the HTC defect several procedures have been proposed: (1) appropriate storage, (2) controlled atmospheres, and (3) pretreatments. Probably, the most workable solution to the hardening phenomenon may be the development of materials less prone to HTC phenomenon. Decreasing cooking time, increasing nutritive value, and improving sensory properties of seeds with HTC defect would have great nutritional and economical impact.(ABSTRACT TRUNCATED AT 400 WORDS)
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Affiliation(s)
- C Reyes-Moreno
- Departamento de Biotecnología y Bioquímica, Instituto Politécnico Nacional, Irapuato, Gto., México
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Ma CY, Harwalkar V. Thermal Analysis of Food Proteins. ADVANCES IN FOOD AND NUTRITION RESEARCH 1991. [DOI: 10.1016/s1043-4526(08)60067-4] [Citation(s) in RCA: 62] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Stute R. Eigenschaften und Anwendungsmöglichkeiten von Erbsenstärken. Teil 1: Eigenschaften. STARCH-STARKE 1990. [DOI: 10.1002/star.19900420505] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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MESTRES C, COLONNA P, BULEON A. Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb07848.x] [Citation(s) in RCA: 104] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ott D, Zabik M, Uebersax M, Machiorlatti J. Thiamin content in air-classified Phaseolus vulgaris (Pinto Bean) flour fractions. J Food Compost Anal 1988. [DOI: 10.1016/0889-1575(88)90010-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Paredes-López O, Maza-Calviño EC, Montes-Rivera R. Effect of the Hard-to-Cook Phenomenon on Some Physicochemical Properties of Bean Starch. STARCH-STARKE 1988. [DOI: 10.1002/star.19880400602] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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