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  • Nickerson, Michael T.  (3)
  • 2020-2024  (3)
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  • 2020-2024  (3)
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  • 1
    Online Resource
    Online Resource
    Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 2 ( 2020-03), p. 429-440
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 2 ( 2020-03), p. 429-440
    Abstract: Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.2
    DOI: 10.1002/cche.10258
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 1 ( 2020-01), p. 104-113
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 1 ( 2020-01), p. 104-113
    Abstract: The overall goal of this research was to examine the effect of solid‐state fermentation using Aspergillus oryzae and Aspergillus niger over time on the nutritional properties of an air‐classified pea protein‐enriched flour (PPEF) . Specifically, changes to levels of enzyme inhibitors, total phenolics, in vitro protein digestibility (IVPD), and protein quality (IVPD‐corrected amino acid score) were assessed. Findings Trypsin and chymotrypsin inhibitors were reduced by 11.6 and 30.4%, and 22.8 and 21.8% for A. niger and A. oryzae , respectively, whereas the total phenolic content increased by 35.3 and 44.7% for A. niger and A. oryzae , respectively. IVPD increased over the fermentation time. However, the overall protein quality as measured by the IVPD‐corrected amino acid score became worse, becoming lowered by 5%–15% after 6 hr. Conclusions SSF improved the digestibility and bioactive compound availability, whereas protein quality was not improved. Significance and novelty Findings indicate that this particular solid‐state fermentation system improved the digestibility of the PPEF.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.1
    DOI: 10.1002/cche.10234
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours
    Wiley ; 2020
    In:  Journal of Texture Studies Vol. 51, No. 2 ( 2020-04), p. 300-307
    Details
    In: Journal of Texture Studies, Wiley, Vol. 51, No. 2 ( 2020-04), p. 300-307
    Abstract: In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.
    Type of Medium: Online Resource
    ISSN: 0022-4901 , 1745-4603
    URL: Issue
    URL: Article
    DOI: 10.1111/jtxs.v51.2
    DOI: 10.1111/jtxs.12470
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2176283-1
    SSG: 15,3
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    Online Resource
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