Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification

Alissa a. Schneider, Fan Bu, Baraem p. Ismail

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized. The produced maltodextrin (14.6 DE) was used to initiate a limited and controlled Maillard-induced glycation of pea protein. The partially glycated pea protein (PG-PP) was subjected to hydrophobic interaction chromatography to remove unreacted carbohydrate, followed by characterization of the purified product. The extent of Maillard-induced glycation was monitored by assessing changes in color, free amino groups, and protein/glycoprotein profiles. The purified PG-PP was evaluated for thermal denaturation, surface properties, protein secondary structure, protein solubility, thermal stability, and digestibility. Maillard-induced glycation was limited to initial stages and resulted in a moderate blockage of amine groups (∼30%). The purified PG-PP had a relatively low surface hydrophobicity, a markedly enhanced protein solubility (∼90%) at pH 3.4, and a nonimpacted protein in vitro digestibility (∼100%). This work provided the impetus needed for future scale-up and process optimization for the production of value-added pea protein ingredient intended for high protein beverage applications.

Original languageEnglish (US)
Article number100452
Pages (from-to)100452
JournalCurrent Research in Food Science
Volume6
DOIs
StatePublished - Jan 1 2023

Bibliographical note

Funding Information:
This project was generously funded by the Plant Protein Innovation Center (PPIC) and the Schwan's Corporate Giving Foundation . FTIR-ATR data collection of this work was carried out in the Characterization Facility, University of Minnesota , which receives partial support from the NSF through the MRSEC (Award Number DMR-2011401 ) and the NNCI (Award Number ECCS-2025124 ) programs. Authors also wish to acknowledge George Annor for his help with maltodextrin characterization and Michael Stutelburg for the amino acid analysis.

Publisher Copyright:
© 2023 The Authors

Keywords

  • Acidic beverages
  • Maillard-induced glycation
  • Pea maltodextrin production
  • Pea protein solubility

MRSEC Support

  • Shared

PubMed: MeSH publication types

  • Journal Article

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