{"id":2231,"date":"2023-12-21T09:19:09","date_gmt":"2023-12-21T01:19:09","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2231"},"modified":"2023-12-21T10:21:44","modified_gmt":"2023-12-21T02:21:44","slug":"extraction-structure-and-functional-properties-of-pea-protein-components","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/extraction-structure-and-functional-properties-of-pea-protein-components\/","title":{"rendered":"Extraktion, Struktur und funktionelle Eigenschaften von Erbsenproteinkomponenten"},"content":{"rendered":"
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Der Extraktionsprozess von Erbsenprotein ist entscheidend f\u00fcr die Extraktionsausbeute sowie die ern\u00e4hrungsphysiologischen und funktionellen Eigenschaften von Erbsenprotein, was sich auf seine Anwendbarkeit in der Lebensmittelindustrie auswirkt. Derzeit umfassen die Extraktionsmethoden f\u00fcr Erbsenprotein haupts\u00e4chlich Nassextraktion (A), Trockenfraktionierung (B) und milde Fraktionierung (C).<\/p>\n\n\n\n

Erbsenprotein muss vor der Extraktion Vorbehandlungsschritte wie Waschen, Trocknen, Sortieren, Sch\u00e4len oder Spalten durchlaufen, damit die Extraktion des Erbsenproteins nicht durch andere Komponenten beeintr\u00e4chtigt wird. Die Oxidation von Fetts\u00e4uren ist der Hauptgrund f\u00fcr den Bohnengeruch von Erbsenprotein, und der schlechte Geschmack kann durch \u00fcberkritische Extraktion in Kombination mit der Entfernung von Lipiden im Erbsenmehl durch L\u00f6sungsmittel entfernt werden. Die Keimbehandlung ist ein wirksames Mittel zur Verbesserung der Funktionalit\u00e4t, des N\u00e4hrwerts, der Verarbeitungseigenschaften und zur Verbesserung des schlechten Geschmacks. Studien haben gezeigt, dass das Keimen \u00fcber einen Zeitraum von mehr als einem Tag die mit Bohnen verbundenen Ger\u00fcche verst\u00e4rkt, m\u00f6glicherweise durch eine erh\u00f6hte Lipoxygenase-Aktivit\u00e4t oder die Freisetzung proteingebundener, mit Bohnen verbundener fl\u00fcchtiger Stoffe. Die Fermentation von Erbsen kann zur Verbesserung der Proteinverdaulichkeit, zur Reduzierung von Antin\u00e4hrstoffen und zur Erh\u00f6hung der Bioverf\u00fcgbarkeit von Mineralien eingesetzt werden. Daher kann die Fermentation auch eine vielversprechende Behandlung f\u00fcr Erbsen sein.<\/p>\n\n\n\n

Die Nassextraktion ist derzeit eine g\u00e4ngige Methode f\u00fcr kommerzielles Erbsenprotein, haupts\u00e4chlich alkalische Extraktion und F\u00e4llung am isoelektrischen Punkt. Obwohl durch Nassextraktion Erbsenprotein mit ausreichender Reinheit extrahiert werden kann, werden die nat\u00fcrliche Struktur und die funktionellen Eigenschaften des Proteins besch\u00e4digt, sodass weitere Optimierungsstudien erforderlich sind. Die Trockenextraktion umfasst haupts\u00e4chlich zwei Schl\u00fcsselschritte: Mahlen und Windsichten. Beim Mahlen geht es haupts\u00e4chlich darum, Protein und St\u00e4rke durch Mahlen von Erbsensamen zu trennen. Die Intensit\u00e4t des Mahlens kann jedoch zur Trennung von St\u00e4rke und Proteinmatrix f\u00fchren und auch dazu f\u00fchren, dass St\u00e4rkek\u00f6rner abgenutzt werden, was dazu f\u00fchrt, dass Protein und St\u00e4rke nicht mehr getrennt werden k\u00f6nnen. Unter Luftklassifizierung versteht man die Verwendung von Luftkraft zur Trennung von Mehl entsprechend der Partikelgr\u00f6\u00dfenverteilung, um den Zweck der Trennung von Protein und St\u00e4rke zu erreichen. Die Trockenextraktion ist umweltfreundlich, effizient, kosteng\u00fcnstig und nachhaltig. Der Hauptnachteil ist die geringe Reinheit des gewonnenen Proteins. Neben der Trocken- und Nassextraktion gibt es derzeit milde Mischextraktionsverfahren zur Proteintrennung. Die Mischmethode bezieht sich auf die Verwendung von Zentrifugalkraft oder anderen Reinigungsmethoden, um die feinen Bestandteile, die nach der Trockentrennung nicht schichtweise getrennt werden k\u00f6nnen, abzutrennen. Verbessert die Reinheit. Nach der Proteinextraktion k\u00f6nnen nachfolgende Verarbeitungsmethoden zur Verbesserung der Proteinstruktur, Verarbeitungseigenschaften und Ern\u00e4hrungseigenschaften eingesetzt werden, wie z. B. Fermentation, Enzyme, chemische und thermische Verarbeitung.<\/p>\n\n\n\n

Gelbes Erbsenprotein besteht aus Albumin (10-20%) und Globulin (70-80%). Erbsenalbumin ist eine reichhaltige Quelle an essentiellen Aminos\u00e4uren und hat einen h\u00f6heren N\u00e4hrwert, w\u00e4hrend die funktionellen Eigenschaften von Erbsenglobulin einen gr\u00f6\u00dferen Anwendungswert haben. Erbsenprotein f\u00f6rdert die Zunahme der Muskeldicke, insbesondere bei denjenigen, die ihre Muskelkraft verbessern. Dar\u00fcber hinaus weisen Erbsenproteine spezifische funktionelle Vorteile auf, darunter L\u00f6slichkeit, Emulgier- und Schaumbildungsf\u00e4higkeit, Emulsions- und Schaumstabilit\u00e4t sowie Gel- und Filmbildungsf\u00e4higkeiten. Die Einbeziehung von Erbsenprotein in Grundnahrungsmittel kann den Proteingehalt in der Ern\u00e4hrung erh\u00f6hen und gleichzeitig bestimmte Funktionen f\u00fcr die Formel bereitstellen. Derzeit sind die gemeldeten Lebensmittel, die Erbsenprotein enthalten, Brot, Nudeln, Backwaren, Snacks, Fleischprodukte und Getr\u00e4nke. Obwohl Erbsenprotein einige Eigenschaften von Lebensmitteln verbessern kann, beispielsweise die Gewebestruktur von Snacks verbessern und gepuffte Snacks knuspriger machen. Allerdings gibt es noch gro\u00dfe Herausforderungen. Beispielsweise f\u00fchrt der Bohnengeruch zu einem niedrigen Lebensmittelwert und der Zusatz von Erbsenprotein in Getr\u00e4nken f\u00fchrt zu einer Verringerung des N\u00e4hrwerts, was f\u00fcr den Langzeitgenuss nicht geeignet ist.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Der Extraktionsprozess von Erbsenprotein ist entscheidend f\u00fcr die Extraktionsausbeute sowie die ern\u00e4hrungsphysiologischen und funktionellen Eigenschaften des Erbsenproteins, was seine Anwendbarkeit in der Lebensmittelindustrie beeinflusst. Derzeit umfassen die Extraktionsmethoden f\u00fcr Erbsenprotein haupts\u00e4chlich Nassextraktion (A), Trockenfraktionierung (B) und milde Fraktionierung (C). Erbsenprotein muss vor der Extraktion Vorbehandlungsschritte durchlaufen [\u2026]<\/p>","protected":false},"author":1,"featured_media":2232,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"\nExtraction, structure and functional properties of pea protein components - Protein Fractionation & Shifting Process<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/extraction-structure-and-functional-properties-of-pea-protein-components\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extraction, structure and functional properties of pea protein components\" \/>\n<meta property=\"og:description\" content=\"The extraction process of pea protein is crucial to the extraction yield, nutritional and functional properties of pea protein, which will affect its applicability in the food industry. 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