Effects of ethanol washing on off-flavours removal and protein functionalities of pea protein concentrate
Food and Bioproducts Processing, ISSN: 0960-3085, Vol: 141, Page: 73-80
2023
- 10Citations
- 27Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
This study investigates the effects of treating pea protein concentrate (PPC) with hydroalcoholic solutions on off-flavour removal. Increasing ethanol concentration in the hydroalcoholic solutions from 15 to 75% (v/v) enhanced the removal of volatile compounds contributing to off-flavours such as 1-hexanol, 1-octanol, 3-hexen-1-ol, 1-nonanol and trans-2-hexenal. Differential scanning calorimetry and protein solubility studies showed that higher ethanol concentration induced more protein denaturation as evidenced by the lower enthalpy change and protein solubility of the treated PPC samples. Insoluble protein aggregates formed were hypothesized to be linked by hydrogen bonding. Hydroalcoholic washing of PPC also increased its water holding capacity but reduced oil holding capacity. Ethanol concentrations deployed in the hydroalcoholic solutions influenced gelling behaviour, where increase in PPC gel strength was observed in PPC treated with lower concentrations of ethanol, i.e., 15 and 25% (v/v). However, higher ethanol concentrations, i.e., 50 and 75% (v/v) induced higher extent of insoluble aggregates which weakened the gel network and reduced gel strength. In conclusion, PPC treated with high ethanol concentrations reduced majority of volatile compounds contributing to off-flavour, but significant protein structural changes which could influence product development performance were also observed.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0960308523000871; http://dx.doi.org/10.1016/j.fbp.2023.07.004; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85166343698&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0960308523000871; https://dx.doi.org/10.1016/j.fbp.2023.07.004
Elsevier BV
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know