This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU))....This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.展开更多
What is sustainable development and what should we do?First definition of sustainable development given in 1987 by world Commission on Environment and Development (Bruntland Commission),it is the most often-quoted def...What is sustainable development and what should we do?First definition of sustainable development given in 1987 by world Commission on Environment and Development (Bruntland Commission),it is the most often-quoted definition:展开更多
This study was devoted for preparing zein-pea protein-pectin ternary nanoparticles through an alcohol-free pH-shifting method for the delivery of astaxanthin(Ax).The complexation of zein and pea protein(PP)in the weig...This study was devoted for preparing zein-pea protein-pectin ternary nanoparticles through an alcohol-free pH-shifting method for the delivery of astaxanthin(Ax).The complexation of zein and pea protein(PP)in the weight ratio range of 1:2.5 to 1.2:1 maintained the dispersity at pH 7.0 with the average particle size of 90.47-132.38 nm and the polydispersity index of 0.204-0.245.The circular dichroism,fluorescence,Fourier transform infrared spectroscopy and other analyses indicated that the zein interacted with PP to form a composite structure through the folding action of protein structure in the process of pH reduction driven by hydrophobic and electrostatic forces.The incorporation of pectin(pec)further enhanced the physicochemical stability of the nanoparticles.The optimal weight ratio of zein/PP/pec was 2:4:3,and the encapsulation efficiency of astaxanthin reached 94.22%.The X-ray diffraction results showed that the astaxanthin was amorphous after embedding.Compared with Ax/zein-PP,the Ax/zein-PP-pec showed better colloidal stability under the conditions of wide pH range(4.0-8.0),high temperature(90℃),long time ultraviolet light treatment,and 15-day storage.These results indicated that the construction of the zein-PP-pec nanoparticles could be used as a low environment-sensitive nanocarrier for the loading,protection,and delivery of hydrophobic functional substances such as astaxanthin.展开更多
Pea protein(PP)presents an attractive raw material for its excellent nutritional value and functional properties.Nevertheless,data of nutritional composition,structure and functional properties of various commercial P...Pea protein(PP)presents an attractive raw material for its excellent nutritional value and functional properties.Nevertheless,data of nutritional composition,structure and functional properties of various commercial PPs remain scarce.The purpose of this work is to comprehensively analyze and compare the composition,structural,thermal and functional characteristics of eight commercially available PPs from multiple batches and sources.Specifically,the contents of total,soluble and non-denatured protein of eight PP samples were in the range of 76%-85%,57%-61%and 0.8%-7.0%,respectively.Additionally,the total contents of amino acids and hydro-philic amino acids of PP-Ⅳ sample were significantly higher than that of PP-Ⅰ,PP-Ⅴ,PP-Ⅵ and PP-Ⅶ(P<0.05).Fourier transform infrared spectroscopy showed that PP-Ⅴ exhibited higherβ-sheet content and better gelation properties than other PPs.Differential scanning calorimeter analysis suggested that denaturing temperature of PP-Ⅳ was 85.81℃,which was higher than that of other PPs.Furthermore,the solubility and emulsion stability of PP-Ⅲand PP-Ⅳwere significantly higher than other six PPs(P<0.05).PP-Ⅳalso had higher significant foaming capacity and foaming stability than other seven samples(P<0.05).Moreover,principal component analysis indicated that the total score of PP-Ⅳ was the highest among the eight PPs.This study is helpful to comprehensively evaluate the quality characteristics of PPs and provide theoretical reference for the industrial production of PP products with multifunctional characteristics.展开更多
Quercetin(Que)is a popular polyphenol with various activities.However,its application was limited due to its poor water solubility,stability,and low bioavailability.In this study,pea protein isolate(PPI)and high metho...Quercetin(Que)is a popular polyphenol with various activities.However,its application was limited due to its poor water solubility,stability,and low bioavailability.In this study,pea protein isolate(PPI)and high methoxyl pectin(HMP)complexes were fabricated to encapsulate and protect Que.Soluble PPI-HMP complexes at pH 5 and pH 6 were selected based on phase diagram of the two biopolymers during acidification.Fluorescence quenching experiments indicated that complex at pH 5 showed higher binding affinity towards Que than that at pH 6.Complexes at pH 5 displayed considerably higher encapsulation efficiency and loading ability with Que than those at pH 6.XRD results indicated that Que may be transformed from crystalloid to amorphous state after encapsulation.Photochemical and thermal stabilities of Que were improved by complexing with PPI-HMP nanocomplexes at both pH values.Encapsulation improved the 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azinobis(2-ethylbenzothiazoline-6-sulfonate)(ABTS)free radical scavenging ability of Que and complex at pH 6 had higher antioxidative ability.The in vitro release study showed that Que displayed initial burst release followed by sustained release in simulated intestinal fluid and higher percentage of Que was released in complex at pH 6 than at pH 5.Data obtained may provide useful information for fabricating pea protein based effective delivery system for Que.展开更多
Bioactive compounds including polyphenols(PP)have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions,affecting protein structures and function...Bioactive compounds including polyphenols(PP)have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions,affecting protein structures and functionality.Previously,addition of Aronia berry PP to liquid dispersions containing whey protein isolate(WPI)and sucrose was found to alter characteristics including viscosity,surface tension,and particle sizes,with changes being attributed to protein-PP interactions.In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates(SPI and PPI,respectively)to a similar extent as with WPI in liquid protein-sucrose-PP mixtures.We hypothesized that formulations containing PPI(comprised of larger proteins)and hydrolyzed SPI(containing more carboxyl groups)may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions.Concentrated liquid dispersions of varied ratios of protein to sucrose contents,containing different protein isolates(WPI,SPI,and PPI),and varied Aronia PP concentrations were formulated,and physical properties were evaluated to elucidate the effects of PP addition.PP addition altered physical characteristics differently depending on the protein isolate used,with changes attributed to protein-PP interactions.SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations.These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes.展开更多
To grasp protein content and composition of pea resource in Tibet Plateau,54 pea materials from different eco-geographical environments of Tibet were collected and arranged in this paper.Based on SDS-PAGE,electrophore...To grasp protein content and composition of pea resource in Tibet Plateau,54 pea materials from different eco-geographical environments of Tibet were collected and arranged in this paper.Based on SDS-PAGE,electrophoresis and genetic diversity analysis of water-solubility and salt-solubility proteins from 54 pea materials were conducted,and the relationship between geographical ecological factors(longitude,latitude and altitude) and total protein content was studied.The research results showed that total protein contents of 54 pea materials were between17.58% and 28.67%,in which water-solubility protein accounted for 86.12%-91.40%,while salt-solubility protein accounted for 4.76-8.29%.Total protein content of Tibet pea showed significantly positive correlation with longitude,certain positive correlation with latitude and certain negative correlation with altitude.SDS-PAGE of water-solubility and salt-solubility proteins from 54 pea materials respectively detected 1588 and 699 protein bands.Based on different mobility ratios,there were 43 kinds of water-solubility protein bands,and diversity index was between 0 and 0.5.Its relative molecular weight was between 24.87 and 149.54 ku,showing the low molecular weight region of24.71-50.41 ku and high molecular weight region of 56.34-88.08 ku.There were 24 salt-solubility protein bands based on different mobility ratios,with the diversity index of 0-0.5,and relative molecular weight was between 24.85 and 91.24 ku.According to the altitude,54 pea resources were divided into 4 geographical groups.Gene diversity indexes of each group were respectively 0.23,0.18,0.35 and 0.31,and Shannon information indexes were respectively 0.33,0.41,0.52 and 0.46.It showed that the variation of pea protein was related to altitude.In clustering analysis,the tested resources were divided into seven classes,showing that water-solubility and salt-solubility proteins could reflect genetic relationship among germplasm resources at certain degree.The research could provide theoretical basis for the development of Tibet pea resources and selection of good parents.展开更多
Finger millet(Eleusine coracana(L.)Gaertn.)is a drought resistant crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals in the era of dr...Finger millet(Eleusine coracana(L.)Gaertn.)is a drought resistant crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals in the era of drawback of nutritional security,these characteristics must be harnessed to develop finger millet as a novel functional food.Under-nutrition caused by inadequate diets,and other factors that influence nutritional status,is the underlying factor in 45%child deaths.In Kenya only 25%of young children are fed adequately diverse diets.The main objective of this study was to prepare baby food formulas using finger millets with pigeon peas as protein source and to analyze their nutritional profiles.Two finger millets varieties(i)Snapping Green Early,low altitude and medium altitude varieties and(ii)U-15)were studied to determine effects of environment on nutrient profiles.This study showed that Snapping Green Early had better nutrient profiles(12.13%protein and is high in Ca,Mg,Fe,Zn and P)than U-15(11.69%protein and lower nutrients(Ca,Mg,Fe,Zn and P)),and hence was selected for use in the malting process as best variety.As expected,the pigeon peas had the highest protein value(21%).The samples malted for 72 h resulted in reduction of tannin concentration from 0.091%to 0.03%and the amount of nutrients(Ca,Mg,Fe and Zn)doubled and in fact the protein profile increased by 8.31%.The appropriate ratio for the formulation of the baby food was 70:30.The composting resulted in 18.5%increase in protein.展开更多
为了开发适合吞咽困难患者食用的植物蛋白3D打印食品,本文将亚麻籽胶和魔芋胶按照质量比2:3进行复配形成复合多糖,并与豌豆分离蛋白(Pea protein isolate,PPI)进行剪切处理,探究了不同浓度的复合多糖(0.5%、0.7%、0.9%、1.1%和1.3%)对...为了开发适合吞咽困难患者食用的植物蛋白3D打印食品,本文将亚麻籽胶和魔芋胶按照质量比2:3进行复配形成复合多糖,并与豌豆分离蛋白(Pea protein isolate,PPI)进行剪切处理,探究了不同浓度的复合多糖(0.5%、0.7%、0.9%、1.1%和1.3%)对乳液凝胶粒径、流变学特性和3D打印性能的影响。并通过国际吞咽障碍标准化倡议(IDDSI)对乳液凝胶进行评估。结果表明:不同浓度的复合多糖改善乳液凝胶的效果不同。粒径测试表明随着复合多糖浓度的增加,PPI乳液凝胶的粒径呈现减小的趋势。流变学特性表明多糖的加入使PPI乳液凝胶具有粘弹性,且所有的乳液凝胶样品均显示出G'>G''。当复合多糖浓度为1.1%时,乳液凝胶的粒径最小,G'和G''值最高,粘弹性最好,打印的产品具有最清晰的纹理、最稳定的结构和较好的印刷适应性。IDDSI测试表明添加1.1%和1.3%浓度复合多糖的乳液凝胶可归类为Ⅳ级过渡性食品。综上所述,1.1%浓度的复合多糖对豌豆分离蛋白乳液凝胶3D打印性能的改善最显著,这为开发植物基3D打印油墨提供理论依据。展开更多
Intercropping, a mix of non-legume and legume crops, can improve crop yield and/or economic returns and reduce input costs. Field experiments (barley-pea intercrop) were conducted in 2008, 2010 and 2011 on an Oskondog...Intercropping, a mix of non-legume and legume crops, can improve crop yield and/or economic returns and reduce input costs. Field experiments (barley-pea intercrop) were conducted in 2008, 2010 and 2011 on an Oskondoga silt loam soil at Thunder Bay, Ontario, Canada, to determine the effect of intercropping barley (non-legume) and pea (legume) on grain yield, land equivalency ratio (LER), grain quality (protein concentration-PC), N uptake and economic returns. Barley and pea were grown as mono crops and in combinations as intercrops (both in the same row/and alternate rows). Nitrogen fertilizer was applied at 0, 40 and 80 kg·N·ha-1 to mono crop barley and at 0, 20 and 40 kg·N·ha-1 to barley-pea intercrop combinations. On an average of three years, application of 80 kg·N·ha-1 increased grain yield of barley by 846 kg·ha-1 as a sole crop and by 420 - 488 kg·ha-1 in the two intercropping combinations. Compared to barley and pea as sole crops, grain yield with barley-pea intercropping was greater by 266 kg·ha-1 with alternate row combination and by 223 kg·ha-1when both crops were grown in the same row. The LER values suggested 7% - 17% less land requirement for barley-pea intercropping than sole crops. Net returns from barley-pea intercropping without applied N greatly improved ($854 - $939 ha-1) compared to barley sole crop with 80 kg·N·ha-1($628 ha-1), although the net returns were highest for pea grown as a sole crop without applied N ($1141 ha-1). For barley as a sole crop, PC in grain increased with applied N. Compared to barley as sole crop with zero-N, PC in barley grain increased when barley was intercropped with pea. In barley-pea intercrop treatments, application of N fertilizer had no significant effect on PC in barley grain, although PC in pea grain was much higher than PC in barley grain. The response trends of total N uptake in grain were similar to grain yield. The findings suggest that pea or barley-pea intercropping could be an option for organic farming systems.展开更多
Two field experiments were conducted from 2009 to 2011 on a Gray Luvisol (Typic Haplocryalf) loam at Star City, Saskatchewan, Canada, to determine the effectiveness of intercropping barley or canola with pea in improv...Two field experiments were conducted from 2009 to 2011 on a Gray Luvisol (Typic Haplocryalf) loam at Star City, Saskatchewan, Canada, to determine the effectiveness of intercropping barley or canola with pea in improving crop yield, total N uptake, seed quality, Land Equivalency Ratio (LER) and economic returns compared to barley, canola or pea grown as monocultures. Average seed yields of barley-pea or canola-pea intercrops were usually greater than those of barley, canola or pea as sole crops. In intercrops, application of N fertilizer increased seed yield of barley or canola but had only slight beneficial effect on the combined seed yield of both crops together. The LER values for intercrops were usually much greater than 1, suggesting less land requirements of intercropping systems than monoculture for the same seed yield. Net returns were lowest for barley as sole crop. Without applied N, net returns were slightly lower for barley-pea intercrop and slightly greater for canola-pea intercrop than pea as a sole crop. Generally, protein concentration in canola or barley seed was higher and oil concentration in canola seed was lower in intercrop combinations compared to sole crops. Response trends of total N uptake in seed or straw were usually similar to that of seed or straw yield. In conclusion, intercropping barley or canola with pea improved yield, N uptake and net returns, suggesting the potential of barley-pea or canola-pea intercrops and pea for organic farming systems.展开更多
该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG...该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。展开更多
基金financially supported by grants from the Key Scientific Research Projects of Hubei Province(2020BCA086)the National Key Research and Development Program of China(2017YFD0400200)+3 种基金Wuhan Application Fundamental Frontier Project of China(2020020601012270)the National Natural Science Foundation of China(31771938)the China Agriculture Research System of MOF and MARAthe Wuhan Achievement Transformation Project(2019030703011505)。
文摘This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.
文摘What is sustainable development and what should we do?First definition of sustainable development given in 1987 by world Commission on Environment and Development (Bruntland Commission),it is the most often-quoted definition:
基金All authors acknowledge the National Natural Science Foundation of China(32272244)program of“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘This study was devoted for preparing zein-pea protein-pectin ternary nanoparticles through an alcohol-free pH-shifting method for the delivery of astaxanthin(Ax).The complexation of zein and pea protein(PP)in the weight ratio range of 1:2.5 to 1.2:1 maintained the dispersity at pH 7.0 with the average particle size of 90.47-132.38 nm and the polydispersity index of 0.204-0.245.The circular dichroism,fluorescence,Fourier transform infrared spectroscopy and other analyses indicated that the zein interacted with PP to form a composite structure through the folding action of protein structure in the process of pH reduction driven by hydrophobic and electrostatic forces.The incorporation of pectin(pec)further enhanced the physicochemical stability of the nanoparticles.The optimal weight ratio of zein/PP/pec was 2:4:3,and the encapsulation efficiency of astaxanthin reached 94.22%.The X-ray diffraction results showed that the astaxanthin was amorphous after embedding.Compared with Ax/zein-PP,the Ax/zein-PP-pec showed better colloidal stability under the conditions of wide pH range(4.0-8.0),high temperature(90℃),long time ultraviolet light treatment,and 15-day storage.These results indicated that the construction of the zein-PP-pec nanoparticles could be used as a low environment-sensitive nanocarrier for the loading,protection,and delivery of hydrophobic functional substances such as astaxanthin.
基金supported by the project for Cooperative Innovation Project of Heilongjiang Province Education Department(LJGXCG2022-018)Nature Science Foundation of Heilongjiang Province,China(No.ZD2021C007)。
文摘Pea protein(PP)presents an attractive raw material for its excellent nutritional value and functional properties.Nevertheless,data of nutritional composition,structure and functional properties of various commercial PPs remain scarce.The purpose of this work is to comprehensively analyze and compare the composition,structural,thermal and functional characteristics of eight commercially available PPs from multiple batches and sources.Specifically,the contents of total,soluble and non-denatured protein of eight PP samples were in the range of 76%-85%,57%-61%and 0.8%-7.0%,respectively.Additionally,the total contents of amino acids and hydro-philic amino acids of PP-Ⅳ sample were significantly higher than that of PP-Ⅰ,PP-Ⅴ,PP-Ⅵ and PP-Ⅶ(P<0.05).Fourier transform infrared spectroscopy showed that PP-Ⅴ exhibited higherβ-sheet content and better gelation properties than other PPs.Differential scanning calorimeter analysis suggested that denaturing temperature of PP-Ⅳ was 85.81℃,which was higher than that of other PPs.Furthermore,the solubility and emulsion stability of PP-Ⅲand PP-Ⅳwere significantly higher than other six PPs(P<0.05).PP-Ⅳalso had higher significant foaming capacity and foaming stability than other seven samples(P<0.05).Moreover,principal component analysis indicated that the total score of PP-Ⅳ was the highest among the eight PPs.This study is helpful to comprehensively evaluate the quality characteristics of PPs and provide theoretical reference for the industrial production of PP products with multifunctional characteristics.
基金supported by Key Scientific&Technological Projects of Jilin Provincial Science and Technology Department(Project no.20210204036YY).
文摘Quercetin(Que)is a popular polyphenol with various activities.However,its application was limited due to its poor water solubility,stability,and low bioavailability.In this study,pea protein isolate(PPI)and high methoxyl pectin(HMP)complexes were fabricated to encapsulate and protect Que.Soluble PPI-HMP complexes at pH 5 and pH 6 were selected based on phase diagram of the two biopolymers during acidification.Fluorescence quenching experiments indicated that complex at pH 5 showed higher binding affinity towards Que than that at pH 6.Complexes at pH 5 displayed considerably higher encapsulation efficiency and loading ability with Que than those at pH 6.XRD results indicated that Que may be transformed from crystalloid to amorphous state after encapsulation.Photochemical and thermal stabilities of Que were improved by complexing with PPI-HMP nanocomplexes at both pH values.Encapsulation improved the 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azinobis(2-ethylbenzothiazoline-6-sulfonate)(ABTS)free radical scavenging ability of Que and complex at pH 6 had higher antioxidative ability.The in vitro release study showed that Que displayed initial burst release followed by sustained release in simulated intestinal fluid and higher percentage of Que was released in complex at pH 6 than at pH 5.Data obtained may provide useful information for fabricating pea protein based effective delivery system for Que.
文摘Bioactive compounds including polyphenols(PP)have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions,affecting protein structures and functionality.Previously,addition of Aronia berry PP to liquid dispersions containing whey protein isolate(WPI)and sucrose was found to alter characteristics including viscosity,surface tension,and particle sizes,with changes being attributed to protein-PP interactions.In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates(SPI and PPI,respectively)to a similar extent as with WPI in liquid protein-sucrose-PP mixtures.We hypothesized that formulations containing PPI(comprised of larger proteins)and hydrolyzed SPI(containing more carboxyl groups)may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions.Concentrated liquid dispersions of varied ratios of protein to sucrose contents,containing different protein isolates(WPI,SPI,and PPI),and varied Aronia PP concentrations were formulated,and physical properties were evaluated to elucidate the effects of PP addition.PP addition altered physical characteristics differently depending on the protein isolate used,with changes attributed to protein-PP interactions.SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations.These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes.
基金Supported by National Natural Fund(31560362)Key Item of Tibet Autonomous Region(XZXTCX-2016)Innovation Support Plan of Young Teacher in Tibet Colleges and Universities(QC2015-35)
文摘To grasp protein content and composition of pea resource in Tibet Plateau,54 pea materials from different eco-geographical environments of Tibet were collected and arranged in this paper.Based on SDS-PAGE,electrophoresis and genetic diversity analysis of water-solubility and salt-solubility proteins from 54 pea materials were conducted,and the relationship between geographical ecological factors(longitude,latitude and altitude) and total protein content was studied.The research results showed that total protein contents of 54 pea materials were between17.58% and 28.67%,in which water-solubility protein accounted for 86.12%-91.40%,while salt-solubility protein accounted for 4.76-8.29%.Total protein content of Tibet pea showed significantly positive correlation with longitude,certain positive correlation with latitude and certain negative correlation with altitude.SDS-PAGE of water-solubility and salt-solubility proteins from 54 pea materials respectively detected 1588 and 699 protein bands.Based on different mobility ratios,there were 43 kinds of water-solubility protein bands,and diversity index was between 0 and 0.5.Its relative molecular weight was between 24.87 and 149.54 ku,showing the low molecular weight region of24.71-50.41 ku and high molecular weight region of 56.34-88.08 ku.There were 24 salt-solubility protein bands based on different mobility ratios,with the diversity index of 0-0.5,and relative molecular weight was between 24.85 and 91.24 ku.According to the altitude,54 pea resources were divided into 4 geographical groups.Gene diversity indexes of each group were respectively 0.23,0.18,0.35 and 0.31,and Shannon information indexes were respectively 0.33,0.41,0.52 and 0.46.It showed that the variation of pea protein was related to altitude.In clustering analysis,the tested resources were divided into seven classes,showing that water-solubility and salt-solubility proteins could reflect genetic relationship among germplasm resources at certain degree.The research could provide theoretical basis for the development of Tibet pea resources and selection of good parents.
基金Special thanks go to Dr.Anne Osano for allowing the first author to be part of this research experience,and the National Science Foundation(NSF)for funding this research opportunity.
文摘Finger millet(Eleusine coracana(L.)Gaertn.)is a drought resistant crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals in the era of drawback of nutritional security,these characteristics must be harnessed to develop finger millet as a novel functional food.Under-nutrition caused by inadequate diets,and other factors that influence nutritional status,is the underlying factor in 45%child deaths.In Kenya only 25%of young children are fed adequately diverse diets.The main objective of this study was to prepare baby food formulas using finger millets with pigeon peas as protein source and to analyze their nutritional profiles.Two finger millets varieties(i)Snapping Green Early,low altitude and medium altitude varieties and(ii)U-15)were studied to determine effects of environment on nutrient profiles.This study showed that Snapping Green Early had better nutrient profiles(12.13%protein and is high in Ca,Mg,Fe,Zn and P)than U-15(11.69%protein and lower nutrients(Ca,Mg,Fe,Zn and P)),and hence was selected for use in the malting process as best variety.As expected,the pigeon peas had the highest protein value(21%).The samples malted for 72 h resulted in reduction of tannin concentration from 0.091%to 0.03%and the amount of nutrients(Ca,Mg,Fe and Zn)doubled and in fact the protein profile increased by 8.31%.The appropriate ratio for the formulation of the baby food was 70:30.The composting resulted in 18.5%increase in protein.
文摘为了开发适合吞咽困难患者食用的植物蛋白3D打印食品,本文将亚麻籽胶和魔芋胶按照质量比2:3进行复配形成复合多糖,并与豌豆分离蛋白(Pea protein isolate,PPI)进行剪切处理,探究了不同浓度的复合多糖(0.5%、0.7%、0.9%、1.1%和1.3%)对乳液凝胶粒径、流变学特性和3D打印性能的影响。并通过国际吞咽障碍标准化倡议(IDDSI)对乳液凝胶进行评估。结果表明:不同浓度的复合多糖改善乳液凝胶的效果不同。粒径测试表明随着复合多糖浓度的增加,PPI乳液凝胶的粒径呈现减小的趋势。流变学特性表明多糖的加入使PPI乳液凝胶具有粘弹性,且所有的乳液凝胶样品均显示出G'>G''。当复合多糖浓度为1.1%时,乳液凝胶的粒径最小,G'和G''值最高,粘弹性最好,打印的产品具有最清晰的纹理、最稳定的结构和较好的印刷适应性。IDDSI测试表明添加1.1%和1.3%浓度复合多糖的乳液凝胶可归类为Ⅳ级过渡性食品。综上所述,1.1%浓度的复合多糖对豌豆分离蛋白乳液凝胶3D打印性能的改善最显著,这为开发植物基3D打印油墨提供理论依据。
文摘Intercropping, a mix of non-legume and legume crops, can improve crop yield and/or economic returns and reduce input costs. Field experiments (barley-pea intercrop) were conducted in 2008, 2010 and 2011 on an Oskondoga silt loam soil at Thunder Bay, Ontario, Canada, to determine the effect of intercropping barley (non-legume) and pea (legume) on grain yield, land equivalency ratio (LER), grain quality (protein concentration-PC), N uptake and economic returns. Barley and pea were grown as mono crops and in combinations as intercrops (both in the same row/and alternate rows). Nitrogen fertilizer was applied at 0, 40 and 80 kg·N·ha-1 to mono crop barley and at 0, 20 and 40 kg·N·ha-1 to barley-pea intercrop combinations. On an average of three years, application of 80 kg·N·ha-1 increased grain yield of barley by 846 kg·ha-1 as a sole crop and by 420 - 488 kg·ha-1 in the two intercropping combinations. Compared to barley and pea as sole crops, grain yield with barley-pea intercropping was greater by 266 kg·ha-1 with alternate row combination and by 223 kg·ha-1when both crops were grown in the same row. The LER values suggested 7% - 17% less land requirement for barley-pea intercropping than sole crops. Net returns from barley-pea intercropping without applied N greatly improved ($854 - $939 ha-1) compared to barley sole crop with 80 kg·N·ha-1($628 ha-1), although the net returns were highest for pea grown as a sole crop without applied N ($1141 ha-1). For barley as a sole crop, PC in grain increased with applied N. Compared to barley as sole crop with zero-N, PC in barley grain increased when barley was intercropped with pea. In barley-pea intercrop treatments, application of N fertilizer had no significant effect on PC in barley grain, although PC in pea grain was much higher than PC in barley grain. The response trends of total N uptake in grain were similar to grain yield. The findings suggest that pea or barley-pea intercropping could be an option for organic farming systems.
文摘Two field experiments were conducted from 2009 to 2011 on a Gray Luvisol (Typic Haplocryalf) loam at Star City, Saskatchewan, Canada, to determine the effectiveness of intercropping barley or canola with pea in improving crop yield, total N uptake, seed quality, Land Equivalency Ratio (LER) and economic returns compared to barley, canola or pea grown as monocultures. Average seed yields of barley-pea or canola-pea intercrops were usually greater than those of barley, canola or pea as sole crops. In intercrops, application of N fertilizer increased seed yield of barley or canola but had only slight beneficial effect on the combined seed yield of both crops together. The LER values for intercrops were usually much greater than 1, suggesting less land requirements of intercropping systems than monoculture for the same seed yield. Net returns were lowest for barley as sole crop. Without applied N, net returns were slightly lower for barley-pea intercrop and slightly greater for canola-pea intercrop than pea as a sole crop. Generally, protein concentration in canola or barley seed was higher and oil concentration in canola seed was lower in intercrop combinations compared to sole crops. Response trends of total N uptake in seed or straw were usually similar to that of seed or straw yield. In conclusion, intercropping barley or canola with pea improved yield, N uptake and net returns, suggesting the potential of barley-pea or canola-pea intercrops and pea for organic farming systems.
文摘该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。
