Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients  

作　　者：Y.R.Tang A.K.Stone Y.Wang Z.Jafarian L.Zhou J.Kimmel J.D.House T.Tanaka M.T.Nickerson 

机构地区：[1]Department of Food and Bioproduct Sciences,University of Saskatchewan,Saskatoon,SK,S7N 5A8,Canada [2]Roquette America Inc.,Geneva,IL,60134,USA [3]Department of Food and Human Nutritional Sciences,University of Manitoba,Winnipeg,MB,R3T 2N2,Canada

出　　处：《Food Bioscience》2023年第3期2876-2884,共9页食品生物科学（英文）

基　　金：support for this research was provided by Roquette America Inc;Protein Industries Canada.

摘　　要：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.

关 键 词：Plant protein Rice Oat HEMP PEPSIN PAPAIN TRANSGLUTAMINASE 

分 类 号：TS201[轻工技术与工程—食品科学]