The effects of enzyme treatments on the functional properties of commercial pea protein,pea:rice protein blend(3:2),pea:oat protein blend(1:1),and pea:hemp protein blend(1:1)were investigated.Treatments were applied t...The effects of enzyme treatments on the functional properties of commercial pea protein,pea:rice protein blend(3:2),pea:oat protein blend(1:1),and pea:hemp protein blend(1:1)were investigated.Treatments were applied through hydrolysis(pepsin or papain),crosslinking(transglutaminase,TG),and their combination(pepsin+TG or papain+TG).The protein content of each protein blend increased slightly or remained unchanged under treatments involving papain but decreased after treating with pepsin or pepsin+TG.Surface hydrophobicity increased for pea,pea:rice,and pea:oat blends after all enzyme treatments.Water holding capacity decreased for all samples compared to the untreated materials.For oil holding capacity,there was only improvement in the pea:rice blend with TG and pea:hemp with papain and papain+TG.Emulsion stability of pea:rice and pea:oat blends increased after all treatments;pepsin treatment specifically improved the emulsion stability to over 90%.Foaming capacity of each protein blend increased under all enzyme treatments whereas the foaming stability improved for the pea:rice blend but decreased for the pea:hemp blend.All treatments increased protein solu-bility.Specific enzyme treatment can be used to tailor the functionality of commercial plant protein blends.展开更多
基金support for this research was provided by Roquette America IncProtein Industries Canada.
文摘The effects of enzyme treatments on the functional properties of commercial pea protein,pea:rice protein blend(3:2),pea:oat protein blend(1:1),and pea:hemp protein blend(1:1)were investigated.Treatments were applied through hydrolysis(pepsin or papain),crosslinking(transglutaminase,TG),and their combination(pepsin+TG or papain+TG).The protein content of each protein blend increased slightly or remained unchanged under treatments involving papain but decreased after treating with pepsin or pepsin+TG.Surface hydrophobicity increased for pea,pea:rice,and pea:oat blends after all enzyme treatments.Water holding capacity decreased for all samples compared to the untreated materials.For oil holding capacity,there was only improvement in the pea:rice blend with TG and pea:hemp with papain and papain+TG.Emulsion stability of pea:rice and pea:oat blends increased after all treatments;pepsin treatment specifically improved the emulsion stability to over 90%.Foaming capacity of each protein blend increased under all enzyme treatments whereas the foaming stability improved for the pea:rice blend but decreased for the pea:hemp blend.All treatments increased protein solu-bility.Specific enzyme treatment can be used to tailor the functionality of commercial plant protein blends.
