Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields

Lunan Guo; Xijing Wang; Yiping Ren; Xiunan Zhang; Qian Li; Chen Zhang; Jian-Ya Qian

doi:10.1016/j.foodres.2023.113817

Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields

Food Res Int. 2024 Jan:176:113817. doi: 10.1016/j.foodres.2023.113817. Epub 2023 Dec 4.

Authors

Lunan Guo¹, Xijing Wang¹, Yiping Ren¹, Xiunan Zhang¹, Qian Li¹, Chen Zhang¹, Jian-Ya Qian²

Affiliations

¹ School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
² School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China. Electronic address: jyqian@yzu.edu.cn.

PMID: 38163685
DOI: 10.1016/j.foodres.2023.113817

Abstract

Based on the standpoint of low carbon footprint processing and less denaturation of plant protein ingredient, the effects of pulsed electric field (PEF), direct current electric field (DCEF), and alternating current electric field (ACEF) treatments on the structure, functional properties and volatile compounds of pea protein isolate were investigated. The results showed that the electric fields (EFs) caused both blueshifts (max. ∼8 cm^-1) and redshifts (max. ∼7 cm^-1) in the IR spectra and blueshifts (max. ∼5 nm) in the UV spectra. PEF caused an increase of emulsifying activity index and a decrease of emulsion stability index to DCEF and ACEF. A total of 27 volatile compounds were identified and the EFs could cause emerging of new volatiles and disappearing of inherent volatiles potentially to modify the flavor of products. Alterations were significantly observed among the types of EF, but seldomly among the operating parameter levels in the same EF.

Keywords: Electric field; Legume; Nonthermal processing; Pea protein; Plant-based meat.

MeSH terms

Electricity
Food Handling*
Pea Proteins*

Substances

Pea Proteins