Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch
Pea protein has broad market prospects due to its low cost, low fat content, absence of animal cholesterol and low allergenicity. However, its poor solubility limits its application. This paper employs the pH-shifting method to modify pea protein and explores the impact of the optimized modified pe...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-05-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250316 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849331991654170624 |
|---|---|
| author | XU Zi-hui XU Zi-han LI Hao JI Na QIN Yang XIONG Liu SUN Qing-jie |
| author_facet | XU Zi-hui XU Zi-han LI Hao JI Na QIN Yang XIONG Liu SUN Qing-jie |
| author_sort | XU Zi-hui |
| collection | DOAJ |
| description | Pea protein has broad market prospects due to its low cost, low fat content, absence of animal cholesterol and low allergenicity. However, its poor solubility limits its application. This paper employs the pH-shifting method to modify pea protein and explores the impact of the optimized modified pea protein on the functional properties of various starches. When the pH-shifted modified pea protein was incorporated into different starch systems, it was observed that the peak viscosity and breakdown value of potato starch decreased, whereas those of corn starch and pea starch, as well as their final viscosity and setback value, increased. Thermal analysis (DSC) revealed that the 7-day retrogradation rates of potato starch, corn starch, and pea starch decreased from 31.61%, 49.94%, and 31.85% to 10.75%, 21.70%, and 18.78%, respectively, indicating that the modified protein effectively inhibits the long-term retrogradation of starches. Resistance starch (RS) assays showed that the RS content of potato, corn, and pea starches increased significantly from 4.2%, 4.8%, and 6.3% to 21.4%, 20.7%, and 17.8%, respectively. These results demonstrate that pH-shifted modified pea protein holds significant potential in improving starch properties and enhancing starch resistance to digestion, particularly promising for broad applications in the food and functional materials industries. |
| format | Article |
| id | doaj-art-85f8253bc4c44866a65fb6232877f8b6 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-85f8253bc4c44866a65fb6232877f8b62025-08-20T03:46:21ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-05-0133315516210.16210/j.cnki.1007-7561.2025.03.015Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of StarchXU Zi-hui0XU Zi-han1 LI Hao2 JI Na3QIN Yang4XIONG Liu5SUN Qing-jie6College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying, Shandong 257345, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying, Shandong 257345, China College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying, Shandong 257345, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying, Shandong 257345, China Pea protein has broad market prospects due to its low cost, low fat content, absence of animal cholesterol and low allergenicity. However, its poor solubility limits its application. This paper employs the pH-shifting method to modify pea protein and explores the impact of the optimized modified pea protein on the functional properties of various starches. When the pH-shifted modified pea protein was incorporated into different starch systems, it was observed that the peak viscosity and breakdown value of potato starch decreased, whereas those of corn starch and pea starch, as well as their final viscosity and setback value, increased. Thermal analysis (DSC) revealed that the 7-day retrogradation rates of potato starch, corn starch, and pea starch decreased from 31.61%, 49.94%, and 31.85% to 10.75%, 21.70%, and 18.78%, respectively, indicating that the modified protein effectively inhibits the long-term retrogradation of starches. Resistance starch (RS) assays showed that the RS content of potato, corn, and pea starches increased significantly from 4.2%, 4.8%, and 6.3% to 21.4%, 20.7%, and 17.8%, respectively. These results demonstrate that pH-shifted modified pea protein holds significant potential in improving starch properties and enhancing starch resistance to digestion, particularly promising for broad applications in the food and functional materials industries.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250316ph-shiftingmodified pea proteinproperties of starchlong-term retrogradationresistance to digestion |
| spellingShingle | XU Zi-hui XU Zi-han LI Hao JI Na QIN Yang XIONG Liu SUN Qing-jie Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch Liang you shipin ke-ji ph-shifting modified pea protein properties of starch long-term retrogradation resistance to digestion |
| title | Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch |
| title_full | Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch |
| title_fullStr | Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch |
| title_full_unstemmed | Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch |
| title_short | Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch |
| title_sort | modification of pea protein by ph shifting method and its impact on functional properties of starch |
| topic | ph-shifting modified pea protein properties of starch long-term retrogradation resistance to digestion |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250316 |
| work_keys_str_mv | AT xuzihui modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch AT xuzihan modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch AT lihao modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch AT jina modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch AT qinyang modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch AT xiongliu modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch AT sunqingjie modificationofpeaproteinbyphshiftingmethodanditsimpactonfunctionalpropertiesofstarch |