Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates

Elaine Kaspchak; Joana Léa Meira Silveira; Luciana Igarashi-Mafra; Marcos R Mafra

doi:10.1007/s13197-020-04458-7

Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates

J Food Sci Technol. 2020 Nov;57(11):4201-4210. doi: 10.1007/s13197-020-04458-7. Epub 2020 Apr 29.

Authors

Elaine Kaspchak¹, Joana Léa Meira Silveira², Luciana Igarashi-Mafra¹, Marcos R Mafra¹

Affiliations

¹ Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil.
² Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil.

Abstract

Plant-derived protein can present antinutrients (ANs) in its composition. The ANs can interact with the protein, affecting its solubility and functional properties, such as gelation. This work evaluated the effect of three ANs, namely phytic acid (PA), tannic acid (TA), and Quillaja bark saponin (QBS), on the gelation and solubility of soy (SPI), pea (PPI), and rice protein isolate (RPI). The ANs altered the protein isolates gelation and solubility. PA decreased the solubility and gelation of the three protein isolates at pH 3.0. The TA was the AN that most decreased the solubility and gelation characteristics of SPI and PPI at both pHs analyzed. QBS increased the gelation of SPI at pH 3.0 but decreased the final gel strength of RPI at the same pH. These results show that the knowledge of the presence of ANs in the protein isolates is of fundamental relevance for the processing of vegetable proteins.

Keywords: Phytic acid; Rheology; Saponin; Tannic acid; Vegetable proteins.