Effects of ethanol washing on off-flavours removal and protein functionalities of pea protein concentrate

• DOI: 10.1016/j.fbp.2023.07.004
• Publication Date: 2023-07-24T06:05:12Z
• Authors: Jia Xin Tan; Chek-Chuan Tan; Jorry Dharmawan; Susanna Su Jan Leong
• Keywords: Denaturation (fissile materials)

The potential of ethanol washing at concentrations ranging from 15% (v/v) to 75% in removing off-flavours pea protein concentrate (PPC) and its effects on functionalities were investigated. Increasing enhanced the removal 1-hexanol. Higher concentrations, i.e., 50% effectively removed other volatile compounds contributing such as 1-octanol, 3-hexen-1-ol, 1-nonanol trans-2-hexenal. Differential scanning calorimetry solubility studies showed that higher concentration induced more denaturation evidenced by lower enthalpy change treated samples, where insoluble aggregates formed hypothesized be linked hydrogen bonding. Ethanol treatment PPC also increased water holding capacity reduced oil capacity. deployed significantly influenced gelling behaviour, used for washing, 15 25% (v/v), gel strength compared untreated samples. However, 50 strength, extent could weaken network. In conclusion, with high majority off-flavour, but significant structural changes which influence product development performance observed.