title: Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil.
abstract: Unhydrolysed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolysed using enzymes alcalase, flavourzyme, neutrase, alcalase-flavourzyme, and neutrase-flavourzyme at 50 °C for 0 min, 30 min, 60 min, and 120 min to form hydrolysed proteins A, F, N, AF, and NF, respectively. All hydrolysed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was the highest, followed by NF, N, and AF. Hydrolysed proteins N60, A60, NF60, and AF60 were prepared by hydrolysing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of all powders were investigated. This study identified a new way to improve pea protein functionality in emulsions, as well as a new application of hydrolysed pea protein as wall material for microencapsulation.
authors.affiliation: a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA.
authors.forename: Poonam R
authors.initials: PR
authors.lastname: Bajaj
authors.affiliation: a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA.
authors.forename: Kanishka
authors.initials: K
authors.lastname: Bhunia
authors.affiliation: b Applications R&D, Roquette America Inc , Geneva , IL , USA.
authors.forename: Leslie
authors.initials: L
authors.lastname: Kleiner
authors.affiliation: c School of Food Science, University of Idaho , Moscow , ID , USA.
authors.forename: Helen S
authors.initials: HS
authors.lastname: Joyner Melito
authors.affiliation: d School of Food Science, Washington State University , Pullman , WA , USA.
authors.forename: Denise
authors.initials: D
authors.lastname: Smith
authors.affiliation: d School of Food Science, Washington State University , Pullman , WA , USA.
authors.forename: Girish
authors.initials: G
authors.lastname: Ganjyal
authors.affiliation: a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA.
authors.forename: Shyam S
authors.initials: SS
authors.lastname: Sablani
mesh_terms: D004339:Drug Compounding; D004655:Emulsions; D008043:Linseed Oil / Q000737:chemistry*; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D012995:Solubility
chemical_list: D004655:Emulsions; D010940:Plant Proteins; D008043:Linseed Oil
keywords: Hydrolysed pea protein isolate; flowability; functional properties; microencapsulation efficiency; morphology