 |
 |
Article dans une revue
Drying method determines the structure and the solubility of microfluidized pea globulin aggregates
Abstract : The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa and spray-dried or freeze-dried thereafter. Microfluidization decreased aggregate size and surface hydrophobicity due to protein re-arrangements. Microfluidized pea globulin aggregates showed higher solubility but less suspension stability than non-microfluidized aggregates. Drying favored the re-aggregation of pea globulins with modifications in secondary structure of proteins more marked for spray-drying, decreased surface hydrophobicity and solubility, but increased suspension stability. Spray-dried aggregates were smaller than freeze-dried, with improved suspension stability. These results indicated that microfluidization and drying determine the structure of pea globulin aggregates and their associated techno-functional properties. These findings are crucial for the preparation of plant protein powders in the food industry.
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02172984
Contributeur : Accord Elsevier Ccsd Connectez-vous pour contacter le contributeur
Soumis le : vendredi 22 octobre 2021 - 07:45:20
Dernière modification le : mercredi 3 novembre 2021 - 06:13:38
Archivage à long terme le : : dimanche 23 janvier 2022 - 18:23:32
Contributeur : Accord Elsevier Ccsd Connectez-vous pour contacter le contributeur
Soumis le : vendredi 22 octobre 2021 - 07:45:20
Dernière modification le : mercredi 3 novembre 2021 - 06:13:38
Archivage à long terme le : : dimanche 23 janvier 2022 - 18:23:32
Fichier
S0963996919301024.pdf
Fichiers produits par l'(les) auteur(s)
Licence
Distributed under a Creative Commons Paternité - Pas d'utilisation commerciale 4.0 International License