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Formulation of pea protein for increased satiety and improved foaming properties

机译：制剂豌豆蛋白增加饱腹使和改善的发泡性能

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Pea protein has been associated with promoting the satiety effect. One of the issues associated with the incorporation of pea protein in food products is the product homogeneity due to its solubility and dispersibility issues. Within this context, one goal of this study was to exploit the use of supercritical fluid technology to develop Solid Lipid Pea Particle (SLPP) aiming at improving dispersibility in fat-based products. PP was encapsulated by the PGSS? (Particles from Gas Saturated Solutions) technique into glyceryl dipalmitostearate (E471) and olive oil. Different process conditions, namely pressure (7.3–20.7 MPa), temperature (51–75 °C) and equilibrium time (3–37 min) were tested in order to optimize the encapsulation of pea protein via Response Surface Methodology (RSM), following a Central Composite Rotatable Design (CCRD). Results showed that pressure and the interaction between pressure and temperature had a significant impact ( p < 0.05) on the protein load and thus on the encapsulation efficiency. The highest encapsulation efficiency (96%) was achieved at 14 MPa, 51 °C and 20 min. Under these conditions, SLPP presented 0.15 mg of protein per mg of particles and 84% of lipase inhibitory activity. When compared with the PP (non-encapsulated), liposoluble pea protein particles contributed to a better product homogenization. The food industry can also take advantage of the ability of pea protein for foam stabilization in aqueous food products. Therefore, PP was treated with high-pressure supercritical CO _(2) treatment (HPT-scCO _(2) ) that has led to improved foaming properties when compared with the non-treated PP.
机译：豌豆蛋白已与促进饱腹感染有关。与豌豆蛋白在食品中掺入的问题之一是由于其溶解性和分散性问题导致的产物均匀性。在这种情况下，本研究的一个目标是利用超临界流体技术开发旨在改善脂肪基产品中的分散性的固体脂豌豆颗粒（SLPP）。 PP被PGSS包封？ （来自气体饱和溶液的颗粒）技术进入甘油二硫代二硫代二硫代（E471）和橄榄油。测试不同的工艺条件，即压力（7.3-20.7MPa），温度（51-75°C）和平衡时间（3-37分钟），以优化通过响应表面方法（RSM）的豌豆蛋白的包封中央复合可旋转设计（CCRD）。结果表明，压力和压力之间的相互作用在蛋白质负荷上具有显着的影响（P <0.05），从而对封装效率进行了显着影响（P <0.05）。在14MPa，51℃和20分钟中达到最高的封装效率（96％）。在这些条件下，SLPP每镁呈颗粒呈现0.15mg蛋白质和84％的脂肪酶抑制活性。与PP（未封装）相比，脂质溶胶蛋白颗粒有助于更好的产物均质化。食品行业还可以利用豌豆蛋白在含水食品中泡沫稳定的能力。因此，用高压超临界CO_（2）处理（HPT-SCCO _（2））处理PP，其导致与未处理的PP相比改​​善发泡性能。

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