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Exploring Swedish p...
Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors
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- Gültekin Subasi, Büsra, 1986 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Forghani Targhi, Bita, 1973 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Abdollahi, Mehdi, 1985 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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(creator_code:org_t)
- 2024
- 2024
- English.
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In: Journal of Food Composition and Analysis. - 0889-1575 .- 1096-0481. ; 128
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Abstract
Subject headings
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- Six different pea (Pisum sativum) varieties and their proteins isolated via wet fractionation were screened to find varieties with outstanding protein functionality but minimum contents of antinutrients and off-flavor volatiles. A broad difference in emulsion activity (44.7–74.2 m2/g) and foaming capacity (163–210%) were detected between the varieties. Pea variety significantly affected LOX activity of the sample, yielding outstanding decreases (1.6–28.6 times) for all varieties following protein isolation. Variety Eso had the highest hexanal increase ratio (820 times) while variety Balder had the lowest (32 times) after the protein isolation. The total concentration of volatile off-flavors, phytate, and saponin increased during the protein isolation with distinctive degrees for each variety. The content of the antinutrients in the proteins was substantially affected by the variety. Altogether, purpose-specific selection of pea varieties based on their desired potential could enable pea proteins with fewer antinutrients and off-flavors.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Beany flavor
- Volatile off-flavors
- Pea protein
- Antinutrients
- Pea varieties
Publication and Content Type
- art (subject category)
- ref (subject category)
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