Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.

Autores
Guraya, María Ángeles; Andrín, María Nieves; Batres, Rocío; Torresi, Pablo Antonio; Godoy, Ezequiel; Reinheimer, María Agustina
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.
Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Guraya, María Ángeles. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Rocío Batres. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL) ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.
Peer Reviewed
Materia
Tecnología de los alimentos
Química de los alimentos
Proteínas
´Bacterias del ácido láctico
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-04-03T19:03:34Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/10264
Acceder
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network_acronym_str RIAUTN
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network_name_str Repositorio Institucional Abierto (UTN)
spelling Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.Guraya, María ÁngelesAndrín, María NievesBatres, RocíoTorresi, Pablo AntonioGodoy, EzequielReinheimer, María AgustinaTecnología de los alimentosQuímica de los alimentosProteínas´Bacterias del ácido lácticoThis research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.Fil: Guraya, María Ángeles. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.Fil: Rocío Batres. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL) ; Argentina.Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.Peer Reviewed2024-04-03T19:03:34Z2024-04-03T19:03:34Z2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfAgricultural and Food Science, 33: 15–29 (2024)http://hdl.handle.net/20.500.12272/10264https://doi.org/10.23986/afsci.137722engenginfo:eu-repo/semantics/openAccess2024-04-03T19:03:34Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalAcceso abierto, con fines de estudio e investigación. Siempre con la mención de los autores.reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:45:55Zoai:ria.utn.edu.ar:20.500.12272/10264instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:45:55.587Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
title Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
spellingShingle Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
Guraya, María Ángeles
Tecnología de los alimentos
Química de los alimentos
Proteínas
´Bacterias del ácido láctico
title_short Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
title_full Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
title_fullStr Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
title_full_unstemmed Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
title_sort Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.
dc.creator.none.fl_str_mv Guraya, María Ángeles
Andrín, María Nieves
Batres, Rocío
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author Guraya, María Ángeles
author_facet Guraya, María Ángeles
Andrín, María Nieves
Batres, Rocío
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author_role author
author2 Andrín, María Nieves
Batres, Rocío
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Tecnología de los alimentos
Química de los alimentos
Proteínas
´Bacterias del ácido láctico
topic Tecnología de los alimentos
Química de los alimentos
Proteínas
´Bacterias del ácido láctico
dc.description.none.fl_txt_mv This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.
Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Guraya, María Ángeles. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Rocío Batres. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL) ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.
Peer Reviewed
description This research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.
publishDate 2024
dc.date.none.fl_str_mv 2024-04-03T19:03:34Z
2024-04-03T19:03:34Z
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Agricultural and Food Science, 33: 15–29 (2024)
http://hdl.handle.net/20.500.12272/10264
https://doi.org/10.23986/afsci.137722
identifier_str_mv Agricultural and Food Science, 33: 15–29 (2024)
url http://hdl.handle.net/20.500.12272/10264
https://doi.org/10.23986/afsci.137722
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-04-03T19:03:34Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto, con fines de estudio e investigación. Siempre con la mención de los autores.
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-04-03T19:03:34Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto, con fines de estudio e investigación. Siempre con la mención de los autores.
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 13.265058

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