豌豆蛋白正从食品工业和消费者获得越来越多的兴趣。豌豆蛋白分离物(PPI)擅长在加热时形成肉样质地,而豌豆蛋白浓缩物(PPC)更难以转化为备受追捧的食物。PPC富含膳食纤维(DF),比PPI更可持续生产。在这项工作中,降解酶用于修饰PPC-水混合物的功能,重点是加热时的质地化。含有β-葡聚糖酶的三种酶溶液,半纤维素酶,果胶酶,木聚糖酶,和纤维素酶被添加到65重量%的PPC共混物中。这些酶预处理的效果是通过在混合过程中监测混合反应器中的扭矩来测量的。差示扫描量热法(DSC),高压剪切流变(HPSR),以及DF含量和大小分析。在PPC的DSC热谱图中检测到四个吸热峰,即在63°C时,77°C,105°C和123°C。前三个峰归因于构成PPC的淀粉和蛋白质的相变和胶凝温度。未测量PPI共混物的吸热峰。含有β-葡聚糖酶的酶溶液,半纤维素酶,果胶酶,木聚糖酶增加了所有峰的吸热能量,暗示对PPC凝胶化性能的影响。相同的酶降低了PPC共混物的流动阻力,并导致可溶性膳食纤维(SDF)的重均分子量(Mw)分布向较小值移动,同时通过降低不溶性膳食纤维(IDF)含量来增加SDF的分数。含有纤维素酶的溶液没有改变DSC结果或PPC混合物的粘度,也不影响IDF和SDF的内容。另一方面,加热至125°C的PPC样品的HPSR测量表明,所有测试的酶溶液均将PPC-水混合物的复数粘度降低至与PPI-水混合物相似的值。我们证明了降解酶可以增强基于豌豆和其他植物来源的较少精制的富含蛋白质的成分的功能。将优化的酶混合物用于目标应用可以证明是开发和改进可持续富含蛋白质食品的关键变革者。
Pea proteins are gaining increased interest from both the food industry as well as from consumers. Pea protein isolates (PPI) excel at forming meat-like textures upon heating while pea protein concentrates (PPC) are more challenging to transform into highly sought-after foods. PPCs are richer in dietary fibers (DF) and are more sustainable to produce than PPI. In this work, degradative enzymes were used to modify the functionality of PPC-water blends with a focus on texturization upon heating. Three enzyme solutions containing β-glucanases, hemicellulases, pectinases, xylanase, and cellulases were added to 65 wt% PPC blends. The effect of these enzymatic pretreatments was measured by monitoring the torque in a mixing reactor during blending, differential scanning calorimetry (DSC), high-pressure shear rheology (HPSR), and DF content and size analysis. Four endothermic peaks were detected in the DSC thermograms of PPC, namely at 63 °C, 77 °C, 105 °C and 123 °C. The first three peaks were attributed to phase transition and gelation temperatures of the starches and proteins constituting PPC. No endothermic peaks were measured for PPI blends. Enzyme solutions containing β-glucanases, hemicellulases, pectinases, and xylanases increased the endothermic energy of all peaks, hinting at an effect on the gelation properties of PPC. The same enzymes decreased the resistance to flow of PPC blends and induced a shift of the weight average molecular weight (Mw) distribution of soluble dietary fibers (SDF) towards smaller values while increasing the fraction of SDF by decreasing the insoluble dietary fiber (IDF) content. The solution containing cellulases did not change the DSC results or the viscosity of the PPC mixture, nor did it affect the IDF and SDF contents. On the other hand HPSR measurements of heated PPC samples up to 125 °C showed that all tested enzyme solutions decreased the complex viscosity of PPC-water blends to values similar to PPI-water blends. We demonstrated that degradative enzymes can enhance the functionality of less refined protein-rich ingredients based on pea and other vegetal sources. Using optimized enzyme blends for targeted applications can prove to be a key changer in the development and improvement of sustainable protein-rich foods.