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Article
2021
Impact of microfluidization on colloidal properties of insoluble pea protein fractions
Impact of microfluidization on colloidal properties of insoluble pea protein fractions
Abstract (English)
Microfluidization is a technique commonly used to disrupt and homogenize dispersions such as oil-in-water emulsions or cellular suspensions. In this study, we investigated its ability to alter the physicochemical properties of plant-derived insoluble protein aggregates such as those found in pea protein extracts. Insoluble pea protein dispersions (5% w/w, pH 7) were homogenized at 25–150 MPa for 1–5 cycles. Increasing the homogenization pressure and cycles decreased the particle size (d43) of the unhomogenized insoluble pea proteins from 180 ± 40 μm to 0.2 ± 0.0 μm (at ≥ 125 MPa), leading to more transparent dispersions. Furthermore, the solubility of the insoluble pea proteins increased from 23 ± 1% to 86 ± 4%. Treatments with chaotropic agents, dithiothreitol and urea, revealed that insoluble pea protein aggregates were stabilized not only by disulphide bonds but also by hydrogen bonds and hydrophobic interactions. These molecular interactions were disrupted by microfluidization. The study provides insights into the disruption mechanism of insoluble pea proteins by applying microfluidization and offers a mean to improve their technofunctional properties to facilitate further use in food manufacture.
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European food research and technology, 247 (2021), 545–554.
https://doi.org/10.1007/s00217-020-03629-2.
ISSN: 1438-2385
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Moll, P., Salminen, H., Schmitt, C., & Weiss, J. (2021). Impact of microfluidization on colloidal properties of insoluble pea protein fractions. European food research and technology, 247(3). https://doi.org/10.1007/s00217-020-03629-2
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English
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630 Agriculture
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Sustainable Development Goals
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@article{Moll2021,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16455},
doi = {10.1007/s00217-020-03629-2},
author = {Moll, Pascal and Salminen, Hanna and Schmitt, Christophe et al.},
title = {Impact of microfluidization on colloidal properties of insoluble pea protein fractions},
journal = {European food research and technology},
year = {2021},
volume = {247},
}