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Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate
Yang Lan1, Minwei Xu1, Jae-Bom Ohm2
1Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
Food Chemistry
|December 26, 2018
Summary
Solid dispersion spray-drying enhances pea protein isolate (PPI) functionality. This method improves PPI solubility and reduces beany off-flavors, making it a better food ingredient.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Food Processing Engineering
Background:
- Growing demand for plant-based proteins as alternatives to animal protein.
- Limited use of pea protein isolate (PPI) in food due to poor solubility and undesirable off-flavors.
- Need for processing techniques to improve PPI functionality for wider food applications.
Purpose of the Study:
- To investigate the efficacy of solid dispersion-based spray-drying for enhancing pea protein isolate (PPI) solubility.
- To assess the potential of this method in mitigating the characteristic beany off-flavor of PPI.
- To determine the influence of amorphous matrix carriers (gum arabic, maltodextrin) and their ratios on PPI properties.
Main Methods:
- Preparation of solid dispersions of pea protein isolate (PPI) with amorphous carriers (gum arabic and maltodextrin) using spray-drying.
- Systematic variation of PPI to carrier ratios (ranging from 90:10 to 60:40).
- Evaluation of the impact of these processing conditions on the physical properties, solubility, and off-flavor profile of the modified PPI.
Main Results:
- Solid dispersion formation significantly enhanced PPI solubility, attributed to increased surface area/volume ratio, hydrogen bonding, and electrostatic interactions.
- Spray-drying with gum arabic or maltodextrin effectively mitigated beany off-flavors by inducing unfolding of PPI's secondary structure.
- The choice of carrier and PPI-to-carrier ratio influenced the extent of solubility enhancement and flavor mitigation.
Conclusions:
- Solid dispersion-based spray-drying is a viable technique to improve the functionality of pea protein isolate (PPI).
- This processing approach successfully addresses key limitations of PPI, namely poor solubility and undesirable off-flavors.
- The findings support the increased utilization of pea protein as a functional ingredient in protein-fortified foods.
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