期刊
FOOD HYDROCOLLOIDS
卷 123, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107165
关键词
Green pea protein; Chickpea protein; Globulin; Legumin; Vicilin; Beany odor
资金
- USDA National Institute of Food and Agriculture [Hatch ND1594]
- ND Specialty Crop Block Grant Program [FAR0031123]
The study investigated the structural and functional attributes, as well as the aroma profile of major fractions of pulse storage proteins isolated from green pea and chickpea. Different protein compositions had significant impacts on the structural and functional properties of proteins. Chickpea protein fractions contained higher typical beany aromatic compounds than green pea protein fractions.
The value of pulse grain has been drastically increased by manufacturing it to pulse storage protein isolates. The utilization of pulse proteins is highly dependent on the composition, functional and structural properties. Therefore, the current study was conducted to investigated the structural and functional attributes, as well as the aroma profile of major fractions of pulse storage proteins isolated from green pea and chickpea including globulin, legumin, and vicilin. Alkaline extraction-isoelectric precipitation in conjunction with a modified salt dissolution-precipitation method was developed to produce abovementioned protein fractions in a large scale. Results showed that purity of globulin, legumin and vicilin fractions reached more than 90%, 80%, and 90%, respectively. Regarding the functionality of protein fractions, protein compositions had significant impacts on the structural and functional properties of proteins. In general, vicilin fractions had higher solubility, and foaming and emulsification properties but lower thermal properties compared to legumin fractions because of its lower molecular weight, less rigid conformational structure, and lower disulfide bond content. However, aromatic compound profile of protein fractions was strongly affected by pulse types as both lipid and lipoxygenase contents varied depending on the type of pulses. Overall, chickpea protein fractions contained higher typical beany aromatic compounds (e.g., 1-pentanol, 1-ocetn-3-ol, and hexanal) than green pea protein fractions. These results can greatly extend the knowledge for better understanding the structural and functional properties of pulse proteins.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据