Gelation properties of salt-extracted pea protein induced by heat treatment

Food Research International

Volumn 43, Issue 2, 2010, Pages 509-515

  Sun, Xiang Dong ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Gelation; Gelling point; Heating and cooling rate; Minimum gelation concentration; Pea protein isolate; Salt extracted; Soy protein isolate

Indexed keywords

GELLING POINT; HEATING AND COOLING RATES; MINIMUM GELATION CONCENTRATION; PEA PROTEINS; SOY PROTEIN ISOLATES;

COAGULATION; CONCENTRATION (PROCESS); COOLING; DATA VISUALIZATION; DENATURATION; GELATION; GELS; HEATING; SODIUM CHLORIDE; TANNING;

PROTEINS;

GLYCINE MAX; PISUM SATIVUM;

EID: 75149183532     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.039     Document Type: Article

References (35)

1. AACC. (1982). Approved methods of the American association of cereal chemists (8th ed.). St. Paul, MN.
2. Bora P.S., Brekke C.J., and Powders J.R. Heat induced gelation of pea (Pisum sativum) mixed globulins, vicilin and legumin. Journal of Food Science 59 (1994) 594-596
3. Boye J.I., Ma C.-Y., and Halwarkar V.R. Thermal denaturation and coagulation of proteins. In: Damodaran S., and Paraf A. (Eds). Food proteins and their applications (1997), Marcel-Dekker, New York 25-55
4. Cai R., and Arntfield S.D. Thermal gelation in relation to binding of bovine serum albumin polysaccharide systems. Journal of Food Science 62 (1997) 1129-1134
5. Chavan U.D., Shahidi F., Hoover R., and Perera C. Characterization of beach pea (Lathyrus maritimus L.) starch. Food Chemistry 65 (1999) 61-70
6. Clark A.H. Structural and mechanical properties of biopolymer gels. In: Dickinson E. (Ed). Food polymers, gels, and colloids (1991), The Royal Society of Chemistry, Cambridge 323-338
7. Clark A.H., Kavanagh G.M., and Ross-Murphy S.B. Globular protein gelation - Theory and experiment. Food Hydrocolloids 15 (2001) 383-400
8. Clark A.H., and Ross-Murphy S.B. Structure and mechanical properties of biopolymer gels. Advances in Polymer Science 83 (1987) 57-192
9. Damodaran S. Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: Effect on gelation. Journal of Agriculture and Food Chemistry 36 (1988) 262-269
10. Friedrich C., and Heymann L. Extension of a model cross-linking polymer at the gel point. Journal of Rheology 32 (1988) 235-241
11. Hamann D.D. Methods for measuring rheological changes during thermally induced gelation of proteins. Food Technology 41 (1987) 100-108
12. Hermansson A.M. Aggregation and denaturation involved in gel formation. In: Pour-El A. (Ed). Functionality and protein structure (1979), American Chemical Society, Washington 81-103
13. Hermansson A.-M. Soy protein gelation. Journal of the American Oil Chemists' Society 63 (1986) 658-666
14. Hsieh Y.L., and Regenstein J.M. Modeling gelation of egg albumen and ovalbumin. Journal of Food Science 57 (1992) 856-861
15. Hsieh Y.L., Regenstein J.M., and Rao M.A. Gel point of whey and egg proteins using dynamic rheological data. Journal of Food Science 58 (1993) 116-119
16. Ikeda S., and Nishinari K. On solid-like rheological behaviors of globular protein solutions. Food Hydrocolloids 15 (2001) 401-406
17. Jayakody L., Lan H., Hoover R., Chang P., Liu Q., and Donner E. Composition, molecular structure, and physicochemical properties of starches from two grass pea (Lathyrus sativus L.) cultivars grown in Canada. Food Chemistry 105 (2007) 116-125
18. Kwon D.Y. The stabilizing effects of hydrophobic core on peptide folding of by bovine-pancreatic-trypsin-inhibitor folding-intermediate model. European Journal of Biochemistry 223 (1994) 631-636
19. Matsumura Y., and Mori T. Gelation. In: Hall G.M. (Ed). Methods of testing protein functionality (1996), Blackie Academic and Professional, London 76-106
20. Mleko S., and Foegeding E.A. pH induced aggregation and weak gel formation of whey protein polymers. Journal of Food Science 65 (2000) 139-143
21. O'Kane F.E., Happe R.P., Vereijken J.M., Gruppen H., and van Boekel M.A.J.S. Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behaviour. Journal of Agricultural and Food Chemistry 52 (2004) 3149-3154
22. O'Kane F.E., Happe R.P., Vereijken J.M., Gruppen H., and van Boekel M.A.J.S. Heat-induced gelation of pea legumin: Comparison with soybean glycinin. Journal of Agricultural and Food Chemistry 52 (2004) 5071-5078
23. O'Kane F.E., Vereijken J.M., Gruppen H., and van Boekel M.A.J.S. Gelation behaviour of protein isolates extracted from 5 cultivars of Pisum sativum L. Journal of Food Science 70 (2005) 132-137
24. Paulson A.T., and Tung M.A. Thermally induced gelation of succinylated canola protein isolate. Journal of Agricultural and Food Chemistry 37 (1989) 319-326
25. Ross-Murphy S.B. Rheological methods. In: Chan H.W.S. (Ed). Biophysical methods in food research (1984), Alden Press, Oxford 138-199
26. Shand P.J., Ya H., Pietrasik Z., and Wanasundara P.K.J.P.D. Physicochemical and textural properties of heat-induced pea protein isolate gels. Food Chemistry 102 (2007) 1119-1130
27. Shand P.J., Ya H., Pietrasik Z., and Wanasundara P.K.J.P.D. Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels. Food Chemistry 107 (2008) 692-699
28. Soral-Śmietana M., Świgoń A., Amarowicz R., and Sijtsma L. Chemical composition, microstructure and physico-chemical characteristics of two commercial pea protein isolates. Polish Journal of Food and Nutrition Science 48 (1998) 193-200
29. Steventon A.J., Gladden L.F., and Fryer P.J. A percolation analysis of the concentration dependence of the gelation of whey protein concentrates. Journal of Texture Studies 22 (1991) 201-218
30. Tombs M.P. Gelation of globular proteins. Faraday Special Discussions of the Chemical Society 57 (1974) 158-164
31. Uruakpa F.O., and Arntfield S.D. Impact of urea on the microstructure of commercial canola protein-carrageenan network: A research note. Biological Macromolecules 38 (2006) 115-119
32. Van Kleef F.S.M. Thermally induced protein gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels. Biopolymers 25 (1986) 31-59
33. von Hippel P.H., and Schleich T. The effects of neutral salts on the structure and conformational stability of macromolecules in solution. In: Timashoff S.N., and Fasman G.D. (Eds). Structure and stability of biological macromolecules (1969), Marcel-Dekker, New York 417-574
34. Westphalen A.D., Briggs J.L., and Lonergan S.M. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Science 70 (2005) 293-299
35. Winter H.H. Can the gel point of a cross-linking polymer be detected by the G′-G″ crossover?. Polymer Engineering and Science 27 (1987) 1693-1702