Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products

Autores
Guraya, María Angeles; Iguti, Antonia Miwa; Triboli, Edison Paulo De Ros; Ribeiro, Eliana Paula; Accoroni, Cecilia; Esposito, Maria Andrea; Torresi, Pablo Antonio; Reinheimer, María Agustina; Godoy, Ezequiel
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.
EEA Oliveros
Fil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Triboli, Edison Paulo De Ros. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; Argentina
Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina
Fil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; 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; Argentina
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
Fuente
Agricultural and Food Science : 1-16. (December 2024)
Materia
Pisum sativum
Secado por Pulverización
Ácido Láctico
Contenido Proteico
Tecnología
Spray Drying
Lactic Acid
Protein Content
Technology
Arveja
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/20717
Acceder
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oai_identifier_str oai:localhost:20.500.12123/20717
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein ProductsGuraya, María AngelesIguti, Antonia MiwaTriboli, Edison Paulo De RosRibeiro, Eliana PaulaAccoroni, CeciliaEsposito, Maria AndreaTorresi, Pablo AntonioReinheimer, María AgustinaGodoy, EzequielPisum sativumSecado por PulverizaciónÁcido LácticoContenido ProteicoTecnologíaSpray DryingLactic AcidProtein ContentTechnologyArvejaThis research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.EEA OliverosFil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; BrasilFil: Triboli, Edison Paulo De Ros. Mauá Institute of Technology. Mauá Engineering School; BrasilFil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; BrasilFil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; ArgentinaFil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; ArgentinaFil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; ArgentinaFil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); ArgentinaFil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); ArgentinaFil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; ArgentinaFil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; ArgentinaFil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; ArgentinaScientific Agricultural Society of Finland2024-12-20T14:16:07Z2024-12-20T14:16:07Z2024-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/20717https://journal.fi/afs/article/view/1452901459-60671795-1895https://doi.org/10.23986/afsci.145290Agricultural and Food Science : 1-16. (December 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:01Zoai:localhost:20.500.12123/20717instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:47:02.381INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
title Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
spellingShingle Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
Guraya, María Angeles
Pisum sativum
Secado por Pulverización
Ácido Láctico
Contenido Proteico
Tecnología
Spray Drying
Lactic Acid
Protein Content
Technology
Arveja
title_short Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
title_full Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
title_fullStr Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
title_full_unstemmed Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
title_sort Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
dc.creator.none.fl_str_mv Guraya, María Angeles
Iguti, Antonia Miwa
Triboli, Edison Paulo De Ros
Ribeiro, Eliana Paula
Accoroni, Cecilia
Esposito, Maria Andrea
Torresi, Pablo Antonio
Reinheimer, María Agustina
Godoy, Ezequiel
author Guraya, María Angeles
author_facet Guraya, María Angeles
Iguti, Antonia Miwa
Triboli, Edison Paulo De Ros
Ribeiro, Eliana Paula
Accoroni, Cecilia
Esposito, Maria Andrea
Torresi, Pablo Antonio
Reinheimer, María Agustina
Godoy, Ezequiel
author_role author
author2 Iguti, Antonia Miwa
Triboli, Edison Paulo De Ros
Ribeiro, Eliana Paula
Accoroni, Cecilia
Esposito, Maria Andrea
Torresi, Pablo Antonio
Reinheimer, María Agustina
Godoy, Ezequiel
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Pisum sativum
Secado por Pulverización
Ácido Láctico
Contenido Proteico
Tecnología
Spray Drying
Lactic Acid
Protein Content
Technology
Arveja
topic Pisum sativum
Secado por Pulverización
Ácido Láctico
Contenido Proteico
Tecnología
Spray Drying
Lactic Acid
Protein Content
Technology
Arveja
dc.description.none.fl_txt_mv This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.
EEA Oliveros
Fil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Triboli, Edison Paulo De Ros. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; Brasil
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; Argentina
Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina
Fil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; 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; Argentina
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
description This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.
publishDate 2024
dc.date.none.fl_str_mv 2024-12-20T14:16:07Z
2024-12-20T14:16:07Z
2024-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/20717
https://journal.fi/afs/article/view/145290
1459-6067
1795-1895
https://doi.org/10.23986/afsci.145290
url http://hdl.handle.net/20.500.12123/20717
https://journal.fi/afs/article/view/145290
https://doi.org/10.23986/afsci.145290
identifier_str_mv 1459-6067
1795-1895
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Scientific Agricultural Society of Finland
publisher.none.fl_str_mv Scientific Agricultural Society of Finland
dc.source.none.fl_str_mv Agricultural and Food Science : 1-16. (December 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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