Evaluation of stability, functional properties and digestibility of pea protein isolate-whey protein isolate blends | |
| Author | Shrestha, Anjali |
| Call Number | AIT Thesis no.FI-22-04 |
| Subject(s) | Protein binding Food--Protein content |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | Lifestyle choices concerning health, environment and economy led to the increase in de mands and exploration of alternative proteins. In this course, several plant proteins have been studied and utilized in food systems, however, their poor functional properties, di gestibility and amino acid profile limited their real-world use. With this in consideration, designing a product that accommodates plant protein with enhanced functional properties, digestibility as well a better nutritional profile became an immediate task. Hence the current study was conducted on the combination of pea and whey protein isolates (PPI and WPI) pre pared at different ratios of PPI: WPI (1:0, 9:1, 8:2, 7:3, 6:4 and 1:1) and thermal treatments (30, 60 and 90°C) and evaluated for their effects on the functional properties, digestibility and storage stability. The study resulted in better functional properties of the protein blends upon an increment of WPI in the blends and an increase in thermal treatments. The protein blend prepared at an equal proportion of PPI and WPI exhibited good flow behaviour with the angle of repose value of 30.33 ± 0.47 degrees, compressibility index (CI) of 18.07 ± 0.65 and, Hausner ratio (HR) of 1.09 ± 0.01. This mixture also exhibited better solubility in comparison to individual PPI with an increase from 65.29 ± 0.21% to 84.75 ± 0.67%. It is noteworthy that extensive thermal treatment of 90°C for 30 minutes led to a decrease in the solubility of the samples due to protein degradation. The development of protein blends has also been confirmed by the morphological study conducted by scanning electron micro scope (SEM) and the effect of thermal treatment has been presented by Fourier transform infrared spectroscopy (FTIR). Proceeding this, the development of protein blends also com plimented the digestibility of PPI from 65.47 ± 0.4% to 87.67 ± 0.48% upon the addition of WPI. This was also confirmed by the SDS PAGE analysis with faint bands post-in-vitro protein digestion of the samples. Furthermore, the samples were identified to possess good stability over 7 weeks with water activity and pH maintained at 0.48 and 6.7 respectively. In conclusion, the combination of plant and dairy proteins can help formulate a product with better functional properties and digestibility. |
| Year | 2022 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc Thai Nguyen;Datta, Avishek |
| Scholarship Donor(s) | Asian Institute of Technology Scholarships |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2022 |