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For several decades, following changes in consumption patterns, food industries have been aiming to replace animal protein with vegetable protein. Moreover, as a result of population growth, it is essential to identify new non-conventional sources of protein. Among these sources, pea is currently booming. In addition to health, environmental and political interest, this legume is highly appreciated by food industries for its techno-functional properties such as foaming, emulsifying and gelation capacities. Nevertheless, the use of pea proteins in foodstuff formulation is hindered by the heterogeneity of their techno-functional properties. Therefore, this master thesis aimed to study the chemical, physical and functional characteristics of various pea protein isolates. Firstly, a chemical characterization revealed a standardization of dry matter and protein contents. However, significant differences where observed between the ash, lipid and carbohydrate contents. Secondly, several SDS-PAGE electrophoreses revealed variations between the different protein profiles. While the albumins, legumins and vicilins were common to all samples, some of them were distinguished by the presence of convicilins and an unidentified 80 kDa protein fraction. Moreover, qualitative analyses showed significant differences between the samples and highlighted a link between the albumin and legumin contents. The lower the albumin content, the higher the legumin content. It led to the establishment of classes of protein isolates but independently of the previous chemical characterization. Afterwards, several DSC experiments demonstrated the partial denaturation of proteins in relation to the protein profile. Indeed, the lower the albumin content and the higher the legumin content, the higher denaturation degree. In addition, the results showed the impact of the UHT treatment, carried out during the industrial process, on the denaturation degree. Then, significant differences were revealed between exposed SH and total SH contents, regardless the legumin content. Some physical characteristics of protein isolates, such as particle size and colour parameters were also determined. More specifically, the study of the particle size distributions revealed significant differences between the samples and suggesting a variation of grinding parameters during the industrial process. Regarding the colouring parameters, the observed differences suggested a heterogeneity related to the isolate composition or a variation of industrial process conditions. Lastly, first two functional properties such as solubility and water retention capacity were measured. The results did not reveal any link with the chemical and physical characteristics. Nevertheless, they showed the complexity of the interactions between all these characteristics.

vegetable protein, pea protein, protein isolate, SDS-PAGE, physicochemical properties, functional properties --- Sciences du vivant > Sciences des denrées alimentaires

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The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality.

Research & information: general --- KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer’s spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase --- n/a --- brewer's spent grain

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The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality.

KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer’s spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase --- n/a --- brewer's spent grain

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality.

Research & information: general --- KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer's spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase --- KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer's spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase