The influence of the method of extraction and drying of proteins from pea seeds on their solubility
2011
Ianchici, R., Aurel Vlaicu University, Arad (Romania). Faculty of Food Engineering, Tourism and Environment Protection | Perţa-Crişan, S., Aurel Vlaicu University, Arad (Romania). Faculty of Food Engineering, Tourism and Environment Protection | Segal, R., Dunarea de Jos University, Galati (Romania). Faculty of Food Science and Engineering
Pea proteins contain all essential amino acids necessary for human nutrition, and they are relatively well tolerated by the human body. Therefore, they can be used for fortification of foods, provided they are extracted, separated and dried in the form of protein isolates. Solubility is one of the most important functional properties of the proteins isolates and it can be affected by the extraction or drying methods. Therefore, we studied the comparative solubility of proteins extracted and dried by different methods. The extraction of proteins from pea seeds was done by ultrasound assisted extraction, as opposed to conventional method which involves mechanical stirring. In order to separate the proteins from the solution, we used in all cases precipitation at the isoelectric point. The drying of proteins was done by dehydration with organic solvents and by freeze-drying. Protein extracted in ultrasonic field, and freeze dried has the best solubility.
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