Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties

Autores
Guraya, Maria Angeles; Andrin, Maria Nieves; Batres, Rocío; Torresi, Pablo Antonio; Reinheimer, Maria Agustina; Godoy, Ezequiel
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.
Fil: Guraya, Maria Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Andrin, Maria Nieves. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Batres, Rocío. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera". Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera"; Argentina
Fil: Reinheimer, Maria Agustina. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Godoy, Ezequiel. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Materia
protein extraction
alkaline water
precipitation
lactic acid bacteria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/233147
Acceder
id CONICETDig_43e417705f51fd6afcc214a9592d20b5
oai_identifier_str oai:ri.conicet.gov.ar:11336/233147
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional propertiesGuraya, Maria AngelesAndrin, Maria NievesBatres, RocíoTorresi, Pablo AntonioReinheimer, Maria AgustinaGodoy, Ezequielprotein extractionalkaline waterprecipitationlactic acid bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.Fil: Guraya, Maria Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Andrin, Maria Nieves. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Batres, Rocío. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera". Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera"; ArgentinaFil: Reinheimer, Maria Agustina. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Godoy, Ezequiel. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaAgricultural Research Centre Finland2024-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/233147Guraya, Maria Angeles; Andrin, Maria Nieves; Batres, Rocío; Torresi, Pablo Antonio; Reinheimer, Maria Agustina; et al.; Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties; Agricultural Research Centre Finland; Agricultural And Food Science; 33; 1; 3-2024; 15-291459-60671795-1895CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://journal.fi/afs/article/view/137722info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:10Zoai:ri.conicet.gov.ar:11336/233147instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:10.734CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
title Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
spellingShingle Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
Guraya, Maria Angeles
protein extraction
alkaline water
precipitation
lactic acid bacteria
title_short Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
title_full Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
title_fullStr Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
title_full_unstemmed Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
title_sort Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties
dc.creator.none.fl_str_mv Guraya, Maria Angeles
Andrin, Maria Nieves
Batres, Rocío
Torresi, Pablo Antonio
Reinheimer, Maria Agustina
Godoy, Ezequiel
author Guraya, Maria Angeles
author_facet Guraya, Maria Angeles
Andrin, Maria Nieves
Batres, Rocío
Torresi, Pablo Antonio
Reinheimer, Maria Agustina
Godoy, Ezequiel
author_role author
author2 Andrin, Maria Nieves
Batres, Rocío
Torresi, Pablo Antonio
Reinheimer, Maria Agustina
Godoy, Ezequiel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv protein extraction
alkaline water
precipitation
lactic acid bacteria
topic protein extraction
alkaline water
precipitation
lactic acid bacteria
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.
Fil: Guraya, Maria Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Andrin, Maria Nieves. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Batres, Rocío. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera". Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera"; Argentina
Fil: Reinheimer, Maria Agustina. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Godoy, Ezequiel. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
description This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.
publishDate 2024
dc.date.none.fl_str_mv 2024-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/233147
Guraya, Maria Angeles; Andrin, Maria Nieves; Batres, Rocío; Torresi, Pablo Antonio; Reinheimer, Maria Agustina; et al.; Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties; Agricultural Research Centre Finland; Agricultural And Food Science; 33; 1; 3-2024; 15-29
1459-6067
1795-1895
CONICET Digital
CONICET
url http://hdl.handle.net/11336/233147
identifier_str_mv Guraya, Maria Angeles; Andrin, Maria Nieves; Batres, Rocío; Torresi, Pablo Antonio; Reinheimer, Maria Agustina; et al.; Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties; Agricultural Research Centre Finland; Agricultural And Food Science; 33; 1; 3-2024; 15-29
1459-6067
1795-1895
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://journal.fi/afs/article/view/137722
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Agricultural Research Centre Finland
publisher.none.fl_str_mv Agricultural Research Centre Finland
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613206351282176
score 13.070432

Publicaciones similares