Location: Sugarbeet and Potato ResearchTitle: Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
|SHEN, YANTING - Kansas State University|
|HONG, SHAN - Kansas State University|
|SINGH, GAGANPREET - Kansas State University|
|KOPPEL, KADRI - Kansas State University|
|LI, YONGHUI - Kansas State University|
Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/10/2022
Publication Date: 3/12/2022
Citation: Shen, Y., Hong, S., Singh, G., Koppel, K., Li, Y. 2022. Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides. Food Chemistry. 385. Article 132687. https://doi.org/10.1016/j.foodchem.2022.132687.
Interpretive Summary: The demand for food proteins is continuously increasing worldwide and pea protein, in particular, has gained significant interest. However, the use of pea protein in food applications is limited, due to its less desirable functional characteristics. Therefore, the objective of this study was to enhance pea protein functional properties through enzymatic and/or chemical modifications. Molecular changes of the proteins were characterized and functionality, digestibility, and sensory properties were analyzed. We identified several treatments that enhanced functional properties and taste of the pea protein, relative to untreated pea protein isolate. These newly developed pea proteins should expand their uses in food applications, which will benefit food manufacturers who are working to meet consumer demand for protein-enriched, plant-based food choices.
Technical Abstract: Pea proteins have gained significant interest in recent years. The objective of this study was to enhance pea protein functional properties through enzymatic and/or conjugation modifications and understand the physicochemical properties of the modified proteins. Molecular changes of the proteins were characterized, and protein functionality, in vitro digestibility, and sensory properties were analyzed. The proteins crosslinked with transglutaminase showed significantly improved water holding capacity (5.2–5.6 g/g protein) compared with the control pea protein isolate (2.8 g/g). The pea proteins conjugated with guar gum showed exceptional emulsifying capacity (EC) and stability (ES) of up to 100% compared with the control protein (EC of 58% and ES of 48%). Some sequentially modified pea proteins, such as transglutaminase crosslinking followed by guar gum conjugation had multiple functional enhancement (water holding, oil holding, emulsifying, and gelation). The functionally enhanced pea proteins had comparable sensory scores as the control protein.