The common method used in the food industry to manufacture pea protein isolate (PPI) is extracted by alkaline extraction-isoelectric point precipitation, followed by spray drying. In this study, the effect of adding a different type of co-spraying agent (cyclodextrin, disaccharides, emulsifying salt) to PPI at a ratio of 10:90, on the structure, functionality and aromatic profile of spray-dried PPI was studied. Results showed that the addition of co-spray drying agent induced protein conformational changes in accordance to FTIR spectrum and quantification of free sulfhydryl and disulfide groups. The surface charge (ζ-potential) and surface hydrophobicity of co-spray dried PPI was also modified substantially. Such structural changes exhibited significant impacts on the functionalities of co-spray dried PPI, including solubility, water/oil binding capacity, thermal property, emulsifying capacity and stability, and foaming capacity and stability. In general, co-spray dried PPI with emulsifying salt (e.g., sodium hexametaphosphate) had better functionalities. For example, the better foaming properties of co-spray dried PPI with sodium hexametaphosphate was also supported by measuring their ability to reduce air- water surface tension. In addition, the impact of co-spraying agents on the aromatic profile of PPI was investigated. Heat map analysis also showed a remarkable beany odor mitigation effect upon the addition of cyclodextrin, which was further proved to be due to cyclodextrin entrapping aroma compounds during spray drying. The developed technique could potentially increase the functionality and aromatic profile of PPI, thus providing commercial available tools for quickly adapting to the food industry.

Combining solid dispersion-based spray drying with co-spray drying agents to improve the functionality and flavor profile of pea protein isolate.

ACS Spring Meeting 2021

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