The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein

Ma, Kai Kai

Publication:
The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein

dc.contributor.advisor	Amanda J. Kinchla
dc.contributor.author	Ma, Kai Kai
dc.contributor.department	University of Massachusetts Amherst
dc.contributor.department	Food Science
dc.date	2024-03-28T19:25:20.000
dc.date.accessioned	2024-04-26T18:37:12Z
dc.date.available	2024-04-26T18:37:12Z
dc.date.issued	2020-09-01
dc.date.submitted	September
dc.date.submitted	2020
dc.description.abstract	There has been growing interest in the utilization of plant-derived proteins as functional ingredients in many food and beverage applications because they are perceived as being more sustainable, healthy, and ethical than animal-derived proteins by many consumers. Traditionally, soy proteins have been the most widely employed plant protein in the food industry. However, a number of alternative plant-based protein sources have recently become available, with pulse proteins being one of the most popular. In this study, the physicochemical properties and functional attributes of various commercially available pulse protein isolates were compared with those of soy protein isolate to evaluate their potential application in foods and beverages. The water holding capacity, oil holding capacity, gelation properties, emulsifying properties, and color of faba bean (FPI), pea (PPI), lentil (LPI), and soy (SPI) protein isolates were therefore measured. SPI had a significantly higher water holding capacity (7.6 g/g) than the pulse protein isolates (2.2-5.1 g/g). Among the plant protein isolates, PPI had a significantly lower oil holding capacity and gelling property. LPI was more effective at producing small oil droplet sizes during homogenization than the other protein isolates. Nevertheless, all of the plant proteins were capable of forming relatively small oil droplets (D32 = 1-3 mm) at a protein-to-oil ratio of 1:10. As expected, droplet size decreased with increasing protein concentration for all plant protein isolates, which increased their resistance to creaming. These results suggest that pulse proteins may have similar or better techno-functional properties than soy proteins for certain applications. In particular, lentil proteins were more effective emulsifiers, whereas faba bean proteins were more effective gelling agents. These proteins may therefore be suitable for application in plant-based milks, eggs, cheese, or meats where emulsifying or gelling properties are required.
dc.description.degree	Master of Science (M.S.)
dc.identifier.doi	https://doi.org/10.7275/19149477
dc.identifier.orcid	https://orcid.org/0000-0002-0230-4839
dc.identifier.uri	https://hdl.handle.net/20.500.14394/34048
dc.relation.url	https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2043&context=masters_theses_2&unstamped=1
dc.source.status	published
dc.subject	Plant proteins
dc.subject	pulses
dc.subject	meat analog
dc.subject	gelation
dc.subject	emulsifying property
dc.subject	creaming
dc.subject	Food Chemistry
dc.subject	Food Science
dc.title	The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein
dc.type	openaccess
dc.type	article
dc.type	thesis
digcom.contributor.author	isAuthorOfPublication\|email:kaikaima@umass.edu\|institution:University of Massachusetts Amherst\|Ma, Kai Kai
digcom.identifier	masters_theses_2/975
digcom.identifier.contextkey	19149477
digcom.identifier.submissionpath	masters_theses_2/975
dspace.entity.type	Publication