Acetylation of pea isolate in a torus microreactor

Area of Science:

• Biotechnology
• Food Science
• Chemical Engineering

Background:

• Acetylation modifies protein amino groups, improving functional properties like solubility and emulsification.
• Pea protein isolate is a valuable source of plant-based protein with potential for functional modification.

Purpose of the Study:

• To investigate the acetylation of pea protein isolate using acetic anhydride.
• To compare the efficiency of a torus microreactor with a stirred reactor for protein acetylation.
• To evaluate the impact of acetylation on the functional properties of pea protein isolate.

Main Methods:

• Acetylation of pea protein isolate was performed using acetic anhydride.
• Experiments were conducted in both semibatch and continuous modes within a torus microreactor.
• Mixing characteristics were analyzed using a residence time distribution (RTD) method.
• Acetylation degree and conversion efficiency were quantified.

Main Results:

• The torus microreactor achieved a higher maximum acetylation degree compared to a stirred reactor.
• Acetylation significantly increased the solubility and emulsifying properties of pea protein isolate.
• The mixing characteristics in the torus reactor were consistent across batch and continuous operations.
• Torus reactors exhibited greater conversion efficiency, indicating more effective utilization of acetic anhydride.

Conclusions:

• Torus microreactors are more efficient for protein acetylation than stirred reactors.
• Acetylation is an effective method for enhancing the functional properties of pea protein isolate.
• Continuous processing in torus reactors offers advantages for protein modification.