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Formulation of pea protein for increased satiety and improved foaming properties

机译：豌豆蛋白配方可增加饱腹感并改善起泡性能

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摘要

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 (R) (Particles from Gas Saturated Solutions) technique into glyceryl dipalmitostearate (E471) and olive oil. Different process conditions, namely pressure (7.320.7 MPa), temperature (51-75 degrees 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 degrees 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 CO2 treatment (HPT-scCO(2)) that has led to improved foaming properties when compared with the non-treated PP.
机译：豌豆蛋白与促进饱腹感相关。与豌豆蛋白掺入食品中相关的问题之一是由于其溶解性和分散性问题而导致的产品均一性。在此背景下，这项研究的一个目标是利用超临界流体技术来开发固体脂质豌豆颗粒（SLPP），旨在改善在脂肪基产品中的分散性。通过PGSS（R）（气体饱和溶液中的颗粒）技术将PP封装到甘油二棕榈硬脂酸酯（E471）和橄榄油中。测试了不同的工艺条件，即压力（7.320.7 MPa），温度（51-75摄氏度）和平衡时间（3-37分钟），以便通过响应表面方法（RSM）优化豌豆蛋白的封装，方法如下中央复合旋转设计（CCRD）。结果表明，压力以及压力与温度之间的相互作用对蛋白质负载量和包封效率有显着影响（p <0.05）。在14 MPa，51摄氏度和20分钟的条件下，实现了最高的封装效率（96％）。在这些条件下，SLPP呈现出每毫克颗粒0.15毫克的蛋白质和84％的脂肪酶抑制活性。与PP（未封装）相比，脂溶性豌豆蛋白颗粒有助于更好的产品均质性。食品工业还可以利用豌豆蛋白在水性食品中稳定泡沫的能力。因此，PP经过高压超临界CO2处理（HPT-scCO（2））处理，与未处理的PP相比，发泡性能得到改善。

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