MAILLARD INDUCED PEA PROTEIN-POLYSACCHARIDE CONJUGATES: A FUNCTIONALLY ENHANCED INGREDIENT FOR THE FOOD AND BEVERAGE INDUSTRY
Notice bibliographique
Résumé
Pea proteins are increasingly recognized as a cost-effective, sustainable source of legume proteins with a well-balanced amino acid profile. The primary goal of this research was to enhance the functional properties of pea proteins by combining enzymatic hydrolysis with Maillard conjugation, using starch and other carbohydrate fractions from air-classified pea flours. The process was designed to be environmentally sustainable, relying on food-grade enzymes and heat-induced Maillard reactions, eliminating the need for enzyme inhibitors and supporting a "green label" approach. In the first study, pea protein-enriched flour (PPEF) was hydrolyzed using trypsin and papain to achieve low to medium degrees of hydrolysis (2% – 15%). These hydrolysates were then conjugated with residual starch and non-starch polysaccharides within the PPEF through heat conjugation by the Maillard reaction. The resulting conjugates showed improved functional properties compared to the raw samples, particularly foaming (~20% - 40%) and emulsifying capacities (~2% - 14%), with enhanced stability (3% - 28%) at acidic pH. Water-holding capacity was improved by ~42% - 100% and oil-holding capacity also increased by about 72% - 254%. The second study focused on obtaining conjugates having higher degrees of hydrolysis (above 15%) of the pea proteins, with additional carbohydrate hydrolysis using α-amylase. These hydrolysates were then heat-conjugated with intact starch and other carbohydrates in the flour, including non-starch carbohydrates. The trypsin-hydrolyzed conjugates outperformed papain-hydrolyzed ones across a range of pH levels (4, 7, and 10), demonstrating superior foaming (60% - 90%) and emulsifying (~ 6% - 210% improvement) properties whereas water-holding and oil-holding properties did not show any significant differences. Contrary to previous findings in the literature, the research showed that extensive hydrolysis, when combined with Maillard conjugation, did not impair functionality but enhanced it. In the third study, both fine and coarse fractions from air classification, i.e., protein- and starch-rich flour, were hydrolyzed using trypsin and α-amylase, respectively, and conjugated using heat through the Maillard reaction. Molecular weight analysis indicated a shift towards higher molecular weights, while microstructural analysis revealed protein-protein aggregates and starch-protein conjugates. Functional evaluations showed significantly higher starch solubility (<200%), improved foaming capacity (~50 % - 75%) and emulsifying properties (~9% - 33%) of the conjugates as compared to the controls, particularly at acidic pH, with notable enhancements across all pH levels (4, 7, and 10). Overall, this research demonstrated the potential of conjugating residual carbohydrate and low-value starch fractions to enhance the functional properties of pea proteins which can be used to improve the texture and stability of foams and emulsions or to improve sensory attributes in alternate meat products. The process not only adds value to starch fractions typically used for animal feed but also promotes eco-friendly, cost-effective solutions for food and beverage applications, such as alternative meats, acidic beverages, and emulsifiers.
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Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».