María Angeles Guraya, Antonia Miwa Iguti, Edison Paulo De Ros Triboli , Eliana Paula Ribeiro, Cecilia Accoroni, María Andrea Espósito, Pablo Antonio Torresi, María Agustina Reinheimer, Ezequiel Godoy

Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products

Introduction

Effects of spray drying and lactic acid fermentation on the technological characteristics of yellow and green pea (pisum sativum l.) protein products. Evaluate pea protein products' technological characteristics enhanced by spray drying and lactic acid fermentation. This research explores a pH-shifting and drying process for food applications.

Abstract

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.

Review

This research presents a compelling exploration into advanced processing techniques for enhancing pea protein products, addressing a critical need for sustainable and functional plant-based ingredients. The authors introduce a novel approach by integrating pH-shifting via lactic acid fermentation using generally recognized as safe (GRAS) *Lactobacillus* species for protein precipitation, followed by spray drying. The unique inclusion of the fine fraction from pea milling as an encapsulant or adjuvant further underscores the innovative and holistic nature of this process. This method holds significant promise for improving the technological attributes of pea proteins, thereby expanding their utility in various food applications. The methodological rigor appears sound, with a clear focus on evaluating the process efficiency and the resulting product characteristics. The reported high process productivity (0.41–0.51 kg protein product/kg pea flour) and remarkably low specific water consumption (52.58–62.39 kg water/kg protein product) are standout findings, indicating a potentially sustainable and economically viable industrial process. Importantly, the study demonstrates that variations in processing parameters exert significant influence over key functional properties, including wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour. This comprehensive analysis of technological characteristics provides valuable insights into how these parameters can be manipulated. In conclusion, this work offers a valuable contribution to the field of plant protein processing. The flexibility demonstrated in tailoring the properties of powdered pea protein products, depending on the processing alternatives, is particularly impactful. This adaptability is crucial for meeting the diverse requirements of the food industry, from beverage formulations to baked goods and meat alternatives. The findings lay a strong foundation for developing highly functional and customized pea protein ingredients, positioning this research as a significant step forward in optimizing plant-based protein production for broader technological applications.

Full Text

Comments

You need to be logged in to post a comment.