豌豆蛋白
化学
萃取(化学)
超临界二氧化碳
淀粉
萝卜
傅里叶变换红外光谱
分离蛋白
豌豆
超临界流体
乳状液
二氧化碳
食品科学
超临界流体萃取
色谱法
生物化学
植物
化学工程
有机化学
生物
工程类
作者
Serap Vatansever,Jae‐Bom Ohm,Şenay Şimşek,Clifford Hall
摘要
Abstract Background and objectives Dry peas ( Pisum sativum L.) are an excellent source of functional proteins. Supercritical carbon dioxide +ethanol (SC‐CO 2 +EtOH) extraction was reported as a successful deflavoring approach to improve sensory attributes of pea flour. However, the effects of this extraction system on nutrient, structural, thermal, and functional characteristics of pea protein isolate (PPI) extracted from deflavored whole pea flour (DWPF) were not examined; thus, the focus of this study was to evaluate these characteristics. Findings Deflavored PPI (DPPI) obtained from SC‐CO 2 +EtOH extraction had significantly ( p < .05) higher moisture, total starch, and protein contents than nonextracted PPI (NPPI). Fourier transform infrared (FTIR) wavelengths associated with lipids were more intense in NPPI compared with DPPI. Significant higher denaturation temperature, protein solubility, emulsion, and foaming properties of DPPI were obtained. Structural changes in DPPI were recorded based on FTIR spectra, X‐ray diffraction pattern, and scanning electron microscopy. Conclusion SC‐CO 2 +EtOH extraction as a green technology significantly impacted the proximate composition, structural, thermal, and functional characteristic of PPI. Significance and novelty Effects of SC‐CO 2 +EtOH extraction on pea protein characteristics have not reported in the literature. The results are crucial for adoption of this technology for physical modification of plant proteins.
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