| Title: | "Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour" |
| Author(s): | Wang Y; Guldiken B; Tulbek M; House JD; Nickerson M; |
| Address: | "Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada; AGT Foods and Ingredients, 101-203 Stonebridge Blvd., Saskatoon, SK S7T 0G3, Canada. Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada. AGT Foods and Ingredients, 101-203 Stonebridge Blvd., Saskatoon, SK S7T 0G3, Canada. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada. Electronic address: Michael.Nickerson@usask.ca" |
| DOI: | 10.1016/j.foodres.2020.109085 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "In this study the potential of aqueous solvent washing on removing off-flavours in air classified pea protein-enriched flour (PPEF) was investigated. Unpleasant flavour compounds are one of the main deterrents to the application of pulses. PPEF was treated with ethanol or isopropanol at three different concentrations (20%, 50%, and 80%) to remove the volatiles related to unpleasant beany, earthy and astringent flavours. Headspace solid phase microextraction followed by GC-MS was used to identify the flavour compounds in untreated and treated PPEF. Besides the flavour profile, changes to their proximate composition, colour, functionality and protein quality were compared among untreated and treated samples. Higher concentrations of ethanol and isopropanol (50% and 80%) showed greater effectiveness in removing flavour compounds by reducing the total peak area by 82%-94%. Protein content in all treated samples (58.2%-64.3% d.b.) increased compared to untreated PPEF (55.5%) as a result of purification due to the decrease in ash, lipid and carbohydrate content. However, alcohol treatment reduced the protein solubility and oil holding capacity in all samples by 38.3%-75.9%, and 16.7%-30.2%, respectively. Although in vitro protein digestibility was improved with the solvent treatments, the amino acid scores of those samples became lower (i.e., reduced levels of methionine, cysteine or tryptophan) resulting in up to a 27.8% reduction in in vitro protein digestibility correct amino acid scores. Both ethanol and isopropanol at 50% and 80% concentration proved to be effective in removing flavour compounds in PPEF with some modifications on the chemical compositions, protein functionalities and quality" |
| Keywords: | Ethanol/*chemistry Flavoring Agents/*chemistry Flour/*analysis Gas Chromatography-Mass Spectrometry Pea Proteins/*chemistry Peas/*chemistry Plant Extracts Solid Phase Microextraction/methods Solubility Volatile Organic Compounds/analysis Gc-ms/ms Hs-spme; |
| Notes: | "MedlineWang, Yun Guldiken, Burcu Tulbek, Mehmet House, James D Nickerson, Michael eng Research Support, Non-U.S. Gov't Canada 2020/04/26 Food Res Int. 2020 Jun; 132:109085. doi: 10.1016/j.foodres.2020.109085. Epub 2020 Feb 6" |
