Dry fractionation for production of functional pea protein concentrates

Food Research International

Volumn 53, Issue 1, 2013, Pages 232-239

  Pelgrom, Pascalle J M ^a   Vissers, Anne M ^a   Boom, Remko M ^a   Schutyser, Maarten A I ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Air classification; Cut point; Milling; Pea protein concentrates; Water holding capacity

Indexed keywords

AFTER-HEAT TREATMENT; AIR CLASSIFICATIONS; CUT POINT; FUNCTIONAL PROPERTIES; PEA PROTEIN CONCENTRATES; PROTEIN FUNCTIONALITIES; SCANNING ELECTRON MICROSCOPE; WATER HOLDING CAPACITY;

GRANULATION; MILLING (MACHINING); PARTICLE SIZE ANALYSIS; SCANNING ELECTRON MICROSCOPY; STARCH; WATER SUPPLY; WHEELS;

PROTEINS;

PISUM SATIVUM;

EID: 84878387637     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.004     Document Type: Article

References (42)

1. Abbey B.W., Ibeh G.O. Functional properties of raw and heat processed cowpea (vigna unguiculata, walp) flour. Journal of Food Science 1988, 53(6):1775-1777.
2. Al-Abbas S., Bogracheva T.Y., Topliff I.O., Crosley I., Hedley C.L. Separation and characterisation of starch-rich fractions from wild-type and mutant pea seeds. Starch-Starke 2006, 58:6-17.
3. Alonso R., Orue E., Zabalza M.J., Grant G., Marzo F. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins†. Journal of the Science of Food and Agriculture 2000, 80:397-403.
4. Anderson R.B. Modifications of the BET equation. Journal of the American Chemical Society 1946, 68:686.
5. Bauder A., Müller F., Polke R. Investigations concerning the separation mechanism in deflector wheel classifiers. International Journal of Mineral Processing 2004, 74:147-154.
6. Bergthaller W., Dijkink B.H., Langelaan H.C., Vereijken J.M. Protein from pea mutants as a co-product in starch separation - Isolates from wet and dry separation: yield, composition and solubility. Nahrung/Food 2001, 45(6):390-392.
7. Boye J.I., Alli I., Ismail A.A., Gibbs B.F., Konish Y. Factors affecting molecular characteristics of whey protein gelation. International Dairy Journal 1995, 5:337-353.
8. Boye J., Zare F., Pletch A. Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 2010, 43:414-431.
9. Chen C. Moisture sorption isotherms of pea seeds. Journal of Food Engineering 2003, 58:45-51.
10. Cloutt P., Walker A.F., Pike D.J.J. Air classification of flours of three legumes species: effect of starch granule size distribution. Journal of the Science of Food and Agriculture 1986, 37:173-184.
11. Dahl S.R., Villota R. Twin-screw extrusion texturization of acid and alkali denatured soy proteins. Journal of Food Science 1991, 56(4):1002-1007.
12. Damodaran S. Amino acids, peptides, and proteins. Fennema's Food Chemistry 2008, CRC press, New York.
13. De Boer J.H. The Dynamical Character of Adsorption 1953, Clarendon Press, Oxford.
14. Dijkink B.H., Speranza L., Paltsidis D., Vereijken J.M. Air dispersion of starch-protein mixtures: A predictive tool for air classification performance. Powder Technology 2007, 172:113-119.
15. Fox P.F., Condon J.J. Food Proteins 1982, Applied Science Publishers Ltd., Essex.
16. González-Pérez S., Arellano J.B. Handbook of Hydrocolloids 2009, Woodhead Publishing Limited, Cambridge.
17. Guggenheim E.A. Applications of Statistical Mechanics 1966, Clarendon Press, Oxford.
18. Gujska E., Reinhard W.D., Khan K. Physicochemical properties of field pea, pinto and navy bean starches. Journal of Food Science 1994, 59(3):634-636.
19. Horvath E., Ormai-Cserhalmi Z., Czukor B. Functional properties of air-classified yellow pea (Pisum sativum) fractions. Journal of the Science of Food and Agriculture 1989, 49:493-497.
20. Kinsella J.E., Melachouris N. Functional properties of proteins in foods: A survey. C R C Critical Reviews in Food Science and Nutrition 1976, 7(3):219-280.
21. Leschonski K. Representation and evaluation of particle size analysis data. Particle & Particle Systems Characterization 1984, 1(1-4):89-95.
22. Ma Z., Boye J.I., Simpson B.K., Prasher S.O., Monpetit D., Malcolmson L. Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Research International 2011, 44:2534-2544.
23. Owusu-Ansah Y.J., McCurdy S.M. Pea proteins: A review of chemistry, technology of production, and utilization. Food Reviews International 1991, 7(1):103-134.
24. Pelgrom P.J.M., Schutyser M.A.I., Boom R.M. Thermomechanical morphology of peas and its relation to fracture behaviour. Food Bioprocess Technology. 2012, (in press).
25. Pernollet J.C. Protein bodies of seeds: ultrastructure, biochemistry, biosynthesis and degradation. Phytochemistry 1978, 17:1473-1480.
26. Purwanti N., Moerkens M., van der Goot A., Boom R. Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles. Food Hydrocolloids 2012, 26(1):240-248.
27. Reichtert R.D. Air classification of peas (Pisum sativum) varying widely in protein content. Journal of Food Science 1982, 47:1263-1267.
28. Reichtert R.D., Youngs C.G. Nature of the residual protein associated with starch fractions from air-classified field peas. Cereal Chemistry 1978, 55(4):469-480.
29. Sandberg A.S. Functional foods: Concept to product 2000, Woodhead Publishing, Cambridge.
30. Schutyser M.A.I., van der Goot A.J. The potential of dry fractionation processes for sustainable plant protein production. Trends in Food Science & Technology 2011, 22:154-164.
31. Shand P.J., Ya H., Pietrasik Z., Wanasundara P.K.J. Physicochemical and textural properties of heat-induced pea protein isolate gels. Food Chemistry 2007, 102:1119-1130.
32. Sosulski F.W., McCurdy A.R. Functionality of flours, protein fractions and isolates from field peas and faba bean. Journal of Food Science 1987, 52(4):1010-1014.
33. Sosulski F., Youngs C.G. Yield and functional properties of air-classified protein and starch fractions from eight legume flours. Journal of the American Oil Chemists' Society 1979, 56:292-295.
34. Swanson B.G. Pea and lentil protein extraction and functionality. Journal of the American Oil Chemists' Society 1990, 67(5):276-280.
35. Tyler R.T., Panchuk B.D. Effect of seed moisture content on the air classification of field peas and Faba beans. Cereal Chemistry 1982, 59(1):31-33.
36. Tyler R.T., Youngs C.G., Sosulski F.W. Air classification of legumes. I. Separation efficiency, yield, and composition of the starch and protein fractions. Cereal Chemistry 1981, 58(2):144-148.
37. van der Poel A.F.B., Aarts H.L.M., Stolp W. Milling and air classification of two different types of peas-effects on the distribution of antinutritional factors. Netherlands Journal of Agricultural Science 1989, 37(3):273-278.
38. Vose J.R. Separating grain components by air classification. Separation and Purification Reviews 1978, 7(1):1-29.
39. Vose J.R., Basterrechea M.J., Gorin P.A.J., Finlayson A.J., Youngs C.G. Air classification of field peas and horsebean flours: chemical studies of starch and protein fractions. Cereal Chemistry 1976, 56(6):928-936.
40. Wang N., Bhirud P.R., Tyler R.T. Extrusion texturization of air-classified pea protein. Journal of Food Science 1999, 64(3):509-513.
41. Wright D.J., Bumstead M.R., Coxon D.T., Ellis H.S., DuPont M.S., Chan H.W.S. Air classification of pea flour-analytical studies. Journal of the Science of Food and Agriculture 1984, 35:531-542.
42. Wu Y.V., Nichols N.N. Fine grinding and air classification of field pea. Cereal Chemistry 2005, 82(3):341-344.