Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.
Authors
- Pablo Antonio Torresi
- Eliana Paula Ribeiro (ORCID: https://orcid.org/0000-0002-3405-8812)
- María Agustina Reinheimer (ORCID: https://orcid.org/0000-0001-5230-3167)
- Antonia Miwa Iguti
- Edison Paulo De Ros Triboli
- María Andrea Espósito (ORCID: https://orcid.org/0000-0002-3382-6656)
- Ezequiel Godoy (ORCID: https://orcid.org/0000-0002-1258-8740)
- Cecilia Accoroni (ORCID: https://orcid.org/0000-0001-7971-2534)
- María Angeles Guraya (ORCID: https://orcid.org/0009-0004-7285-0669)
Institutions
- National Technological University (AR)
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Instituto Mauá de Tecnologia (BR)
- Universidad Nacional del Litoral (AR)
- University of the Latin American Educational Center (AR)
- National University of Rosario (AR)
- Institute of Catalysis and Petrochemistry (RU)
- Experimental Station (US)
- Instituto de Investigaciones en Ciencias Agrarias de Rosario (AR)
- National Agricultural Technology Institute (AR)
- Instituto de Física del Litoral (AR)
Publication Details
- Journal
- Agricultural and Food Science
- Published
- 2024-12-12
- DOI
- https://doi.org/10.23986/afsci.145290
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Universidad Tecnológica Nacional
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional del Litoral