Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

被引：349

作者：

Adebiyi, Abayomi P.

Aluko, Rotimi E. ^{[1
]}

机构：

[1] Univ Manitoba, Dept Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 04期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Pea protein isolate; SDS-PAGE; Functional properties; Water-soluble proteins; Salt-soluble proteins; Alkaline-soluble proteins; Alcohol-soluble proteins; COWPEA VIGNA-UNGUICULATA; GLOBULIN; ALBUMIN; FLOURS; EMULSION; PH;

D O I：

10.1016/j.foodchem.2011.03.116

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Commercial pea protein isolate was separated into water-soluble (WS), salt-soluble (SS), alkaline-soluble (AS) and ethanol-soluble (ES) fractions. AS fraction was the most abundant, constituting about 87% of the proteins in PPI followed by WS, SS and ES fractions in decreasing order. ES fraction consistently formed emulsions with a narrow range of smaller oil droplet sizes (0.6-19 mu m) at pH 4.0, 7.0 or 9.0 compared to a wider range of sizes for emulsions stabilised by WS, SS and AS fractions. Emulsions formed with ES fraction were also the most stable (p < 0.05) over the 3 h test period at all the pH values used in this work. The WS fraction had significantly highest (p < 0.05) protein solubility and foaming capacity at all the pH values when compared to solubility of PPI, SS, and ES. Except for AS and ES fractions, foaming capacities of the protein fractions were higher at pH 9.0 than at pH 4.0 or 7.0. (C) 2011 Elsevier Ltd. All rights reserved.

引用

收藏

页码：902 / 908

页数：7

相关论文

共 39 条

[1]

Preparation and characterization of high-quality rice bran proteins [J].

Adebiyi, Abayomi P. ;

Adebiyi, Ayobamitale O. ;

Ogawa, Tomohisa ;

Muramoto, Koji .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2007, 87 (07) :1219-1227

[2]

Isolation and characterization of protein fractions from deoiled rice bran [J].

Adebiyi, Abayomi P. ;

Adebiyi, Ayobamitale O. ;

Hasegawa, Yusuke ;

Ogawa, Tomohisa ;

Muramoto, Koji .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 228 (03) :391-401

[3]

Characterisation and functional properties of Australian rice protein isolates [J].

Agboola, S ;

Ng, D ;

Mills, D .

JOURNAL OF CEREAL SCIENCE, 2005, 41 (03) :283-290

[4]

Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols [J].

Agboola, Sarrison O. ;

Mofolasayo, Olawunmi A. ;

Watts, Beverley M. ;

Aluko, Rotimi E. .

FOOD RESEARCH INTERNATIONAL, 2010, 43 (02) :582-588

[5]

Structural and functional properties of a partially purified cowpea (Vigna unguiculata) globulin modified with protein kinase and glycopeptidase [J].

Aluko, RE ;

Yada, RY ;

Lencki, RW ;

Marangoni, AG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (08) :2907-2913

[6]

Some physicochemical and functional properties of cowpea (Vigna unguiculata) isoelectric protein isolate as a function of pH and salt concentration [J].

Aluko, RE ;

Yada, RY .

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1997, 48 (01) :31-39

[7]

Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate [J].

Aluko, RE ;

McIntosh, T ;

Reaney, M .

FOOD RESEARCH INTERNATIONAL, 2001, 34 (08) :733-738

[8]

Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativum L.) Seed Flours [J].

Aluko, Rotimi E. ;

Mofolasayo, Olawunmi A. ;

Watts, Beverley A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (20) :9793-9800

[9]

Functional properties of protein concentrates from three Chinese indigenous legume seeds [J].

Chau, CF ;

Cheung, PCK ;

Wong, YS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) :2500-2503

[10]

Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) [J].

Chavan, UD ;

McKenzie, DB ;

Shahidi, F .

FOOD CHEMISTRY, 2001, 74 (02) :177-187

← 1 2 3 4 →