The effects of heat or high pressure treatment on the physicochemical and functional properties of pea proteins were evaluated by measuring polypeptide composition, hydrophobicity, solubility, gelation, emulsification, foaming, water-holding capacity and oil-holding capacity. Heat processing (≥ 70 °C) and high pressure treatment (≥ 200 MPa) led to significant increase (from 1.41 to 2.42) in hydrophobicity of native pea proteins. Native gel electrophoresis showed that the content of 11S protein decreased (increased aggregation) as intensity of pressure treatment was increased. In contrast the 7S protein was resistant to pressure-induced protein aggregation. The solubility and emulsifying capacity of pea proteins processed under higher pressure or heat at neutral pH had slight decreases probably due to the formation of aggregates. High pressure treatment of pea proteins led to reductions in the amount of protease required to produce renin-inhibitory peptides.
| Identifer | oai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/8103 |
| Date | 09 July 2012 |
| Creators | Chao, Dongfang |
| Contributors | Aluko, Rotimi (Human Nutritional Science), Sevenhuysen, Gustaaf (Human Nutritional Science) Scanlon, Martin (Food Science) |
| Source Sets | University of Manitoba Canada |
| Detected Language | English |
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