Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Ewa Pietrysiak; Denise M Smith; Brennan M Smith; Girish M Ganjyal

doi:10.1016/j.foodchem.2017.09.132

Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Food Chem. 2018 Mar 15:243:338-344. doi: 10.1016/j.foodchem.2017.09.132. Epub 2017 Sep 28.

Authors

Ewa Pietrysiak¹, Denise M Smith², Brennan M Smith³, Girish M Ganjyal⁴

Affiliations

¹ School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA. Electronic address: [email protected].
² School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA. Electronic address: [email protected].
³ School of Food Science, 875 Perimeter Dr MS 2312, University of Idaho, Moscow, ID 83844-2312, USA. Electronic address: [email protected].
⁴ School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA. Electronic address: [email protected].

PMID: 29146346
DOI: 10.1016/j.foodchem.2017.09.132

Abstract

Direct steam injection (DSI) processing with pH adjustment was investigated to enhance the functionality of pea-rice protein isolate blends (PR). Protein slurries at concentration of 5%(w/w) of commercial pea and rice protein isolates in the ratio of 2:1(w/w) across a range of steam temperatures (66-107°C) and pH values (2-11) were studied. After DSI treatment, the PR were freeze-dried to obtain the final dry protein powder. Based on protein solubility profiles, the optimal DSI processing conditions were 107°C and pH 11. Available lysine was not reduced (P>0.05) in the blend. Solubility (from 3 to 41%, at pH 7), emulsifying activity index (from 5.9 to 52.5m²/g), foam stability (from 68.2 to 82.8%), and oil holding capacity (from 1.8 to 4.9g/g) values increased (P<0.05) compared to the untreated PR. DSI can modify the functionality of PR without affecting the essential amino acid composition.

Keywords: Direct steam injection; Pea protein isolate; Protein functionality; Rice protein isolate.

MeSH terms

Amino Acids / analysis
Food Handling / methods*
Freeze Drying
Hydrogen-Ion Concentration
Oryza / chemistry*
Pisum sativum / chemistry*
Plant Proteins / chemistry
Plant Proteins / isolation & purification*
Solubility
Steam

Substances

Amino Acids
Plant Proteins
Steam