Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates
2024
Rui P. Queirós | Nicole Moreira | Carlos A. Pinto | Liliana G. Fidalgo | Jorge A. Saraiva | José A. Lopes-da-Silva
This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U·g of protein<sup>−1</sup>) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), surface hydrophobicity (<i>H</i><sub>0</sub>), and viscosity of pea protein isolates (PPI) at different concentrations (1–13%; <i>w</i>/<i>v</i>). The SOL increased by increasing protein concentration (max. 29%). MTG slightly affected SOL. HPP decreased SOL with increasing protein concentration, and the combination MTG + HPP resulted in a lower SOL than HPP alone. The concentration of SH in untreated PPI increased with increasing protein concentration, reaching a maximum of 8.3 μmol·mg prot<sup>−1</sup>. MTG increased SH at higher protein concentrations. HPP lowered SH, but its concentration increased by increasing protein concentration. HPP + MTG offset the effect of MTG, yielding lower SH. MTG did not affect <i>H</i><sub>0</sub> at 1% concentration but increased it for concentrations from 3–5%, and there was a decrease with 7–9%. HPP increased <i>H</i><sub>0</sub> up to 37% for intermediate protein concentrations but did not affect it at higher concentrations. MTG + HPP decreased <i>H</i><sub>0</sub> at all protein concentrations. The viscosity of the dispersions increased with protein concentration. HPP increased the viscosity of the dispersions for concentrations above 7%, while MTG only caused changes above 9%. Combined MTG + HPP resulted in viscosity increase. The results underscore the opportunity for innovative development of high-protein products with improved properties or textures for industrial application.
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