Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.

Nutralys pea protein Sustainable and innovative product from Roquette

What is sustainable development and what should we do?First definition of sustainable development given in 1987 by world Commission on Environment and Development (Bruntland Commission),it is the most often-quoted definition:

Effects of Aronia polyphenols on the physico-chemical properties of whey,soy,and pea protein isolate dispersions

Bioactive compounds including polyphenols(PP)have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions,affecting protein structures and functionality.Previously,addition of Aronia berry PP to liquid dispersions containing whey protein isolate(WPI)and sucrose was found to alter characteristics including viscosity,surface tension,and particle sizes,with changes being attributed to protein-PP interactions.In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates(SPI and PPI,respectively)to a similar extent as with WPI in liquid protein-sucrose-PP mixtures.We hypothesized that formulations containing PPI(comprised of larger proteins)and hydrolyzed SPI(containing more carboxyl groups)may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions.Concentrated liquid dispersions of varied ratios of protein to sucrose contents,containing different protein isolates(WPI,SPI,and PPI),and varied Aronia PP concentrations were formulated,and physical properties were evaluated to elucidate the effects of PP addition.PP addition altered physical characteristics differently depending on the protein isolate used,with changes attributed to protein-PP interactions.SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations.These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes.

Analysis of Protein Content and Genetic Diversity in Pea Germplasm in Tibet

To grasp protein content and composition of pea resource in Tibet Plateau,54 pea materials from different eco-geographical environments of Tibet were collected and arranged in this paper.Based on SDS-PAGE,electrophoresis and genetic diversity analysis of water-solubility and salt-solubility proteins from 54 pea materials were conducted,and the relationship between geographical ecological factors(longitude,latitude and altitude) and total protein content was studied.The research results showed that total protein contents of 54 pea materials were between17.58% and 28.67%,in which water-solubility protein accounted for 86.12%-91.40%,while salt-solubility protein accounted for 4.76-8.29%.Total protein content of Tibet pea showed significantly positive correlation with longitude,certain positive correlation with latitude and certain negative correlation with altitude.SDS-PAGE of water-solubility and salt-solubility proteins from 54 pea materials respectively detected 1588 and 699 protein bands.Based on different mobility ratios,there were 43 kinds of water-solubility protein bands,and diversity index was between 0 and 0.5.Its relative molecular weight was between 24.87 and 149.54 ku,showing the low molecular weight region of24.71-50.41 ku and high molecular weight region of 56.34-88.08 ku.There were 24 salt-solubility protein bands based on different mobility ratios,with the diversity index of 0-0.5,and relative molecular weight was between 24.85 and 91.24 ku.According to the altitude,54 pea resources were divided into 4 geographical groups.Gene diversity indexes of each group were respectively 0.23,0.18,0.35 and 0.31,and Shannon information indexes were respectively 0.33,0.41,0.52 and 0.46.It showed that the variation of pea protein was related to altitude.In clustering analysis,the tested resources were divided into seven classes,showing that water-solubility and salt-solubility proteins could reflect genetic relationship among germplasm resources at certain degree.The research could provide theoretical basis for the development of Tibet pea resources and selection of good parents.

Analysis of Nutrient Profile of Finger Millet(Eleusine coracana(L.)Gaertn.)for Baby Food Formulation Using Pigeon Pea(Cajanus cajan(L.)Millsp.)as Protein Source

Finger millet(Eleusine coracana(L.)Gaertn.)is a drought resistant crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals in the era of drawback of nutritional security,these characteristics must be harnessed to develop finger millet as a novel functional food.Under-nutrition caused by inadequate diets,and other factors that influence nutritional status,is the underlying factor in 45%child deaths.In Kenya only 25%of young children are fed adequately diverse diets.The main objective of this study was to prepare baby food formulas using finger millets with pigeon peas as protein source and to analyze their nutritional profiles.Two finger millets varieties(i)Snapping Green Early,low altitude and medium altitude varieties and(ii)U-15)were studied to determine effects of environment on nutrient profiles.This study showed that Snapping Green Early had better nutrient profiles(12.13%protein and is high in Ca,Mg,Fe,Zn and P)than U-15(11.69%protein and lower nutrients(Ca,Mg,Fe,Zn and P)),and hence was selected for use in the malting process as best variety.As expected,the pigeon peas had the highest protein value(21%).The samples malted for 72 h resulted in reduction of tannin concentration from 0.091%to 0.03%and the amount of nutrients(Ca,Mg,Fe and Zn)doubled and in fact the protein profile increased by 8.31%.The appropriate ratio for the formulation of the baby food was 70:30.The composting resulted in 18.5%increase in protein.

食管癌组织CDC25B、PED/PEA-15表达变化及其临床意义

目的观察食管癌组织细胞分裂周期蛋白25B(CDC25B)、凋亡抑制蛋白PED/PEA-15表达变化,并探讨其临床意义。方法选择食管癌患者80例,取手术切除的新鲜食管癌组织及其配对的癌旁正常组织,采用免疫组化法检测CDC25B、PED/PEA-15表达。比较食管癌组织与癌旁正常组织CDC25B、PED/PEA-15阳性表达变化,并分析食管癌组织CDC25B、PED/PEA-15阳性表达与患者临床病理特征的关系。采用Spearman秩相关分析法分析食管癌组织CDC25B阳性表达与PED/PEA-15阳性表达的关系。采用Kaplan-Meier生存分析法分析食管癌组织CDC25B、PED/PEA-15表达与患者预后的关系。结果食管癌组织CDC25B、PED/PEA-15阳性表达率均高于癌旁正常组织(χ^2分别为53.461、57.427,P均<0.01)。食管癌组织CDC25B、PED/PEA-15阳性表达与肿瘤临床分期有关(P均<0.05),而与患者性别、年龄、肿瘤直径、肿瘤部位、肿瘤组织分化程度和淋巴结转移无关(P均>0.05)。Spearman秩相关分析显示,食管癌组织CDC25B表达与PED/PEA-15表达呈正相关关系(ρ=0.580,P<0.01)。CDC25B、PED/PEA-15阳性表达者5年总体生存率均低于其阴性表达者(χ^2分别为4.557、3.845,P均<0.05)。结论食管癌组织CDC25B、PED/PEA-15表达升高,其表达变化与肿瘤临床分期和患者预后有关。CDC25B、PED/PEA-15有可能成为食管癌早期诊断和靶向治疗的生物标志物。

重组PEA受体结合区蛋白的免疫活性

为了观察重组绿脓杆菌外毒素 A(PEA)受体结合区蛋白在不同动物体内的免疫效果 ,将该蛋白纯化后免疫了小鼠、家兔、山羊等动物。对小鼠进行了攻毒实验 ,通过 EL ISA方法检测了家兔、山羊血清中抗体的消长规律。结果对小鼠的保护情况为 :最后 1次免疫后 14 d小鼠对 3倍 L D50 的 PEA攻毒保护率为 10 0 % ,2 1d保护率为 5 0 % ,2 8d后无保护效果。家兔和山羊免疫后 7～ 14 d达到峰值 ,2 1d后逐渐降低 ,2 8～ 35

Intercropping barley with pea for agronomic and economic considerations in northern Ontario

Intercropping, a mix of non-legume and legume crops, can improve crop yield and/or economic returns and reduce input costs. Field experiments (barley-pea intercrop) were conducted in 2008, 2010 and 2011 on an Oskondoga silt loam soil at Thunder Bay, Ontario, Canada, to determine the effect of intercropping barley (non-legume) and pea (legume) on grain yield, land equivalency ratio (LER), grain quality (protein concentration-PC), N uptake and economic returns. Barley and pea were grown as mono crops and in combinations as intercrops (both in the same row/and alternate rows). Nitrogen fertilizer was applied at 0, 40 and 80 kg·N·ha-1 to mono crop barley and at 0, 20 and 40 kg·N·ha-1 to barley-pea intercrop combinations. On an average of three years, application of 80 kg·N·ha-1 increased grain yield of barley by 846 kg·ha-1 as a sole crop and by 420 - 488 kg·ha-1 in the two intercropping combinations. Compared to barley and pea as sole crops, grain yield with barley-pea intercropping was greater by 266 kg·ha-1 with alternate row combination and by 223 kg·ha-1when both crops were grown in the same row. The LER values suggested 7% - 17% less land requirement for barley-pea intercropping than sole crops. Net returns from barley-pea intercropping without applied N greatly improved ($854 - $939 ha-1) compared to barley sole crop with 80 kg·N·ha-1($628 ha-1), although the net returns were highest for pea grown as a sole crop without applied N ($1141 ha-1). For barley as a sole crop, PC in grain increased with applied N. Compared to barley as sole crop with zero-N, PC in barley grain increased when barley was intercropped with pea. In barley-pea intercrop treatments, application of N fertilizer had no significant effect on PC in barley grain, although PC in pea grain was much higher than PC in barley grain. The response trends of total N uptake in grain were similar to grain yield. The findings suggest that pea or barley-pea intercropping could be an option for organic farming systems.

Improving crop yield, N uptake and economic returns by intercropping barley or canola with pea

Two field experiments were conducted from 2009 to 2011 on a Gray Luvisol (Typic Haplocryalf) loam at Star City, Saskatchewan, Canada, to determine the effectiveness of intercropping barley or canola with pea in improving crop yield, total N uptake, seed quality, Land Equivalency Ratio (LER) and economic returns compared to barley, canola or pea grown as monocultures. Average seed yields of barley-pea or canola-pea intercrops were usually greater than those of barley, canola or pea as sole crops. In intercrops, application of N fertilizer increased seed yield of barley or canola but had only slight beneficial effect on the combined seed yield of both crops together. The LER values for intercrops were usually much greater than 1, suggesting less land requirements of intercropping systems than monoculture for the same seed yield. Net returns were lowest for barley as sole crop. Without applied N, net returns were slightly lower for barley-pea intercrop and slightly greater for canola-pea intercrop than pea as a sole crop. Generally, protein concentration in canola or barley seed was higher and oil concentration in canola seed was lower in intercrop combinations compared to sole crops. Response trends of total N uptake in seed or straw were usually similar to that of seed or straw yield. In conclusion, intercropping barley or canola with pea improved yield, N uptake and net returns, suggesting the potential of barley-pea or canola-pea intercrops and pea for organic farming systems.

不同植物蛋白肉坯料的香气和质地分析

为研究不同植物蛋白肉坯料的香气和质地,以花生、小麦、豌豆3种植物蛋白粉为原料,利用高温螺杆挤压技术,控制成型区温度制备植物蛋白肉坯料,采用气相色谱-串联质谱仪和质构分析仪对喜好度最佳的坯料进行香气和质构分析。结果显示,花生、小麦、豌豆蛋白肉坯料的最佳成型区温度分别为140、100、150℃,3种植物蛋白肉坯料均有较强的豆香、豆腥和油脂香气,其中豌豆蛋白肉坯料的豆香最强。香气分析结果显示,花生蛋白肉坯料的特征香气物质为庚醇、(2 E,4E)-癸二烯醛和苯甲醛,小麦蛋白肉坯料的特征香气物质为2-庚酮、庚醇和(E)-2-壬烯醛,豌豆蛋白肉坯料的特征香气物质为2-庚酮、甲基辛基甲酮、2-乙基-3,5-二甲基吡嗪和2-乙基-3,6-二甲基吡嗪。不同复水方法比较结果显示,花生蛋白肉坯料和豌豆蛋白肉坯料适合在50℃温度下复水,而小麦蛋白肉坯料适合在室温(25℃)下复水。小麦蛋白肉坯料复水后硬度、黏附性和咀嚼力最高,豌豆蛋白肉坯料的硬度、黏附性和咀嚼力最低。研究结果旨在为植物蛋白肉坯料风味品质提升和应用提供科学依据。

豌豆蛋白酶解加工工艺优化及其生物活性研究

豌豆是重要的豆类栽培作物,蛋白质含量较高,是植物蛋白的主要来源之一,但目前大部分豌豆用于制作淀粉,副产物中的豌豆蛋白提取率较低,常常被用于制作饲料或作为生产废料,使得大量豌豆资源被浪费。该研究基于此,通过单因素试验和正交试验对豌豆蛋白酶解工艺进行研究和优化,结果表明,豌豆蛋白最佳酶解工艺为物料含水量30%、温度70℃、模具孔径8 mm和螺杆转速190 r/min,此时豌豆蛋白水解度为38.58%。另外,研究豌豆蛋白酶解后得到的水解物的生物活性功效,发现其具有明显的抗疲劳功效。

豌豆蛋白发酵乳的工艺优化及产品特性研究

为满足消费者优质蛋白摄入多样化的需求,本研究以豌豆蛋白为原料开发出了一种植物乳发酵制品。通过试验确定了发酵时间和发酵剂最适接种量;分析了在一定范围内豌豆蛋白粉、豌豆淀粉和绵白糖的添加量与感官品质的关系,并通过正交试验确定了三者的最优添加量。结果表明,发酵时间4 h、发酵剂接种量10%时发酵效果最佳;在此基础上,100 g纯净水中加入6%的豌豆蛋白粉、1%的豌豆淀粉和10%的绵白糖,所得制品感官评分最高。该制品的主要物性指标如下:亮度(L*)为74.74±0.02、硬度为124.45±0.30 g、粘性为233.11±7.27 g·s、持水力为92.13%。制品属非牛顿流体且显弹性,与传统酸奶相比,制品表面微观结构更致密、孔隙更多且更小。因此,本研究为开发新的植物基酸奶并进一步拓宽植物原料在酸奶应用及生产提供技术支持。

豌豆蛋白酶解-美拉德反应产物的制备及其提升低钠植物肉风味及储藏稳定性的研究

该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。

pH对豌豆蛋白-高酯果胶复合物理化和结构特性的影响

以豌豆蛋白(pea protein,PP)和高脂果胶(high methoxyl pectin,HMP)为原料,制备不同pH值的豌豆蛋白-高脂果胶复合物,研究pH对复合物浊度、粒径、电位、乳化活性和稳定性的影响,同时通过荧光光谱、傅里叶红外光谱以及透射电子显微镜对复合物进行了结构表征。结果表明,pH 3.0、6.0和8.0时复合体系分别以不溶性复合物、可溶性复合物和共溶状态存在。与pH 3.0和8.0相比,PP-HMP复合物在pH 6.0时Zeta-电位绝对值、乳化活性和稳定性较高,放置24 d未发生分层现象。傅里叶红外光谱和荧光光谱结果表明,PP和HMP在pH 6.0条件下通过疏水相互作用和氢键相互结合,并且与单独PP相比,PP-HMP复合物的β-转角和α-螺旋相对含量增大,色氨酸残基的暴露程度降低,结构更加有序紧密。透射电镜结果显示,相较于pH 3.0和8.0,PP-HMP复合物在pH 6.0下会呈现尺度分散均匀且形态更加规则有序的结构,适合乳液的制备。研究结果为拓宽PP-HMP复合物在食品中的应用提供参考。

谷朊粉对豌豆植物蛋白肉产品特性的影响

以豌豆蛋白为原料,添加不同比例的谷朊粉,在相同条件下采用高水分(60%~80%)挤压技术制备植物蛋白肉,研究不同谷朊粉含量对产品理化性质和结构特性的影响。结果表明,随着谷朊粉含量的增加,植物蛋白肉的硬度和咀嚼度先升高后降低,弹性显著升高(P<0.05),颜色逐渐变浅,溶液的黏度增加。植物蛋白肉的复水率随着谷朊粉的增加先升高后降低,内部孔隙数量明显增加且分布变得均匀。谷朊粉的加入使植物蛋白肉的二级结构含量发生变化,无规则卷曲向β-折叠进行转化,有序结构的含量先增加后减少。综上,谷朊粉的加入能够显著改善植物蛋白肉的理化性质和结构特性,改善拉丝效果及纤维结构,提高与真肉的类似度。

豌豆蛋白基3D打印植物肉体系的构建及其打印品质影响机制

为构建合适的豌豆蛋白基食品3D打印植物肉体系,通过单因素和正交试验探究豌豆膳食纤维、面筋蛋白、结冷胶和谷氨酰胺转氨酶的添加对打印体系3D打印性能和产品品质的影响及其作用机理。结果表明:打印物料的3D打印性能、质构特性及产品特性随着各组分的添加量变化而发生显著变化;通过正交试验得到最佳配比,当豌豆膳食纤维质量分数为0.45%、豌豆蛋白与面筋蛋白质量比为5∶1、结冷胶质量分数为0.4%、谷氨酰胺转氨酶添加量为1.2 U/g时,打印物料具有最佳的3D打印性能,打印精度提高了27.80%,且样品熟化后硬度为3612.13 g、咀嚼度为1540.27 g·mm,质构特性均优于单因素试验组;红外光谱和分子间作用力结果显示各组分的添加显著增强了体系中的氢键、二硫键和疏水相互作用。将正交优化样品与3种市售人造肉样品进行对比,其在质构特性、蒸煮损失及持水性方面存在显著优势,这与3D打印形成的结构及各组分的相互作用有关。本研究可为豌豆蛋白在3D打印及植物肉等高值化应用方面提供一定的理论指导和应用依据,对食品3D打印在植物肉领域的发展具有一定的现实意义。

植物蛋白内禀性质对充气乳液稳定性的影响研究

植物蛋白基充气乳液是茶饮、咖啡市场发展的重要功能性配料,打发后可作为奶盖、奶霜和雪顶等。但这类充气乳液易失稳,主要原因是植物蛋白的使用功能性通常欠佳,其稳定充气乳液的机制尚不明晰。本研究以典型豌豆分离蛋白和大豆分离蛋白为研究对象,分析其结构特征和所制备充气乳液在储藏期的稳定性,揭示相应的稳定与失稳机制。结果表明,植物蛋白的溶解度、游离巯基含量和7S/11S比例是影响充气乳液稳定性的关键因素。低溶解度造成的低液相蛋白含量会增加脂肪球碰撞概率;游离巯基含量高会进一步促进液相蛋白和其他蛋白发生巯基与二硫键的交换,从而加快乳液絮凝和聚结;而11S蛋白可以增加蛋白膜的强度,降低充气乳液在制造过程中的失稳程度。

茶多酚对豌豆分离蛋白及其高水分挤压物结构和特性的影响

豌豆分离蛋白(PPI)的凝胶性、乳化性等功能特性缺陷制约了其在植物肉生产中的应用,以单一豌豆分离蛋白为原料的高水分挤出物的纤维化结构形成效果不理想。本研究将茶多酚(TP)与豌豆分离蛋白混合,探究不同质量分数的茶多酚(0%、1%、2%、4%、6%)对豌豆分离蛋白功能性质及高水分挤压物结构性质的影响。结果表明,茶多酚的添加显著了改善PPI原料的凝胶性、持水持油性、起泡性与乳化性(P<0.05)。在高水分挤压过程中,随着茶多酚质量分数的增加,挤出物颜色明显偏向暗红、质构更加紧实致密,组织化度由1.01逐渐上升至1.09;持水性和持油性分别提升了40.29%和65.43%;热稳定性提高,热转变温度由115.16℃逐步提升至147.02℃,热转变焓值提升至5.09 J/g,形成更高强度的凝胶网络结构。结构分析表明,茶多酚的添加增加了挤出物的β-转角含量,并且其主要通过疏水相互作用和氢键与蛋白质结合,最终形成更致密、更具各向异性取向的挤出物结构。

豌豆蛋白乳液的模拟口腔摩擦学特性

食品乳液在口腔加工过程中的脂肪感知属性主要来自于其乳液液滴与口腔软表面及唾液之间的复杂相互作用,乳滴在舌头表面的黏附、润湿、铺展等一系列界面行为影响乳液在口腔中的摩擦特性和润滑作用。采用高压微射流处理后的豌豆分离蛋白(pea protein isolate,PPI)作为乳化剂制备具有不同油滴粒径的水包油(O/W)乳液,研究油滴粒径变化及施加法向载荷、唾液添加等对PPI稳定的O/W乳液摩擦学特性的影响。结果表明:随着施加法向荷载的增大(0.5~2.0 N),乳液的摩擦系数明显下降,同时,随着乳液粒径的减小,更多乳滴会夹带到接触面之间,从而导致乳液摩擦系数下降(10%~30%),边界层区范围减小15%~20%,能在较低的滑动速率下实现润滑;在模拟口腔加工过程中,唾液的添加会使乳滴发生絮凝,粒径增大,不易夹带到接触面之间,进而导致PPI乳液摩擦系数增大。本研究可为调控豌豆蛋白乳液的口腔质构感官特性及产品研发提供一定技术支持。

预凝胶化对豌豆蛋白-海藻酸钠复合凝胶3D打印及体外释放性能的影响

以海藻酸钠(SA)和豌豆蛋白(PPI)为原料,探究了预凝胶化时间对SA-PPI复合凝胶的流变特性、3D可打印性能、可吞咽性能的影响和3D打印产品对姜黄素(Cur)的缓释能力。结果表明,调节预凝胶化时间能改善复合凝胶的流变学特性、3D可打印性能和可吞咽性,提高其对Cur的包封效率和缓释能力。预凝胶化22 min的SA-PPI复合凝胶(SA-PPI22)具有适宜的黏度和触变恢复性,有助于复合凝胶在3D打印过程中的挤出和形状的维持。SA-PPI22的3D打印图形表面光滑,具有最好的自支撑能力和可吞咽性能,符合5级细馅型食物标准。SA-PPI22能延缓Cur的体外释放速率。有助于拓展水凝胶在3D打印领域的应用,为SA-PPI复合凝胶在吞咽困难食品的开发提供理论支撑。