Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate
https://doi.org/10.47370/2072-0920-2023-19-4-183-189
Abstract
The article presents the results of the influence of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate. HHP was combined with different pH conditions to investigate the cumulative effect of HHP-based food processing conditions on the functional properties of pea protein isolate. Pea protein isolate solutions prepared at different pH conditions (5.0, 6.0, and 7.0) were subjected to HHP treatment at 200, 400, and 600 mPa at 18 °C for 5 min. The water resisting capacity (WRC), solubility and emulsifying properties of pea isolate samples were determined. It was found that treatment with NPP increased the VUS of pea protein isolates by 1.5 times. The greatest increase was observed in samples treated with a pressure of 400 mPa, at pH=7. An increase in solubility was found with an increase in pH from 6 to 7 when using a pressure of 400 and 600 mPa, however, for a sample of soybean isolate at pH 7 and a pressure of 200 mPa, on the contrary, a decrease in solubility was recorded. It has been shown that the effect of NPP on the emulsifying properties of pea protein depends on the processing conditions. In some cases, HPP can improve emulsifying properties, providing more stable emulsions. However, increasing exposure to high pressure up to 600 mPa leads to a decrease in emulsifying stability. The optimal parameters for using NPP for pea isolate proteins are a pH in the range of 6-7, and a pressure of 400 mPa.
About the Authors
O. V. Chugunova
FSBEI HE «Ural State University of Economics»
Russian Federation
Russian Federation
Olga V. Chugunova, Dr Sci. (Engineering), Head of the Department of Nutrition Technology, Professor, Vice-President of the Association of Culinary Artists and Restauranteurs of the Sverdlovsk Region
62/45, 8 Marta Str., Ekaterinburg, 620144
P. S. Bikbulatov
FSBEI HE «Ural State University of Economics»
Russian Federation
Russian Federation
Pavel S. Bikbulatov, Post graduate student, the Department of Nutrition Technology
62/45, 8 Marta Str., Ekaterinburg, 620144
A. S. Sokolov
FSBEI HE «M.N. Mikheev Institute of Metal Physics», Ural Branch of the Russian Academy of Sciences
Russian Federation
Russian Federation
Alexander L. Sokolov, Leading researcher
18 Sofya Kovalevskaya Str., Ekaterinburg, 620108
N. V. Zavorokhina
FSBEI HE «Ural State University of Economics»
Russian Federation
Russian Federation
Natalia V. Zavorokhina, Doctor of Technical Sciences, Associate Professor
62/45, 8 Marta Str., Ekaterinburg, 620144
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Review
For citations:
Chugunova O.V., Bikbulatov P.S., Sokolov A.S., Zavorokhina N.V. Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate. New Technologies. 2023;19(4):183-189. (In Russ.) https://doi.org/10.47370/2072-0920-2023-19-4-183-189
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