{"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\/es\/extraction-structure-and-functional-properties-of-pea-protein-components\/","title":{"rendered":"Extracci\u00f3n, estructura y propiedades funcionales de los componentes proteicos del guisante."},"content":{"rendered":"
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El proceso de extracci\u00f3n de la prote\u00edna de guisante es crucial para el rendimiento de la extracci\u00f3n y las propiedades nutricionales y funcionales de la prote\u00edna de guisante, lo que afectar\u00e1 su aplicabilidad en la industria alimentaria. En la actualidad, los m\u00e9todos de extracci\u00f3n de prote\u00edna de guisante incluyen principalmente extracci\u00f3n h\u00fameda (A), fraccionamiento seco (B) y fraccionamiento suave (C).<\/p>\n\n\n\n

La prote\u00edna de guisante debe someterse a pasos de pretratamiento antes de la extracci\u00f3n, como lavado, secado, clasificaci\u00f3n, descascarado o divisi\u00f3n, para que la extracci\u00f3n de prote\u00edna de guisante no se vea afectada por otros componentes. La oxidaci\u00f3n de los \u00e1cidos grasos es la raz\u00f3n principal del olor a frijol de la prote\u00edna de guisante, y el mal sabor se puede eliminar mediante extracci\u00f3n supercr\u00edtica combinada con la eliminaci\u00f3n de solventes de los l\u00edpidos en la harina de guisante. El tratamiento de germinaci\u00f3n es un medio eficaz para mejorar la funcionalidad, el valor nutricional, las caracter\u00edsticas de procesamiento y mejorar el mal sabor. Los estudios han demostrado que la brotaci\u00f3n durante m\u00e1s de un d\u00eda aumenta los olores asociados con los frijoles, posiblemente a trav\u00e9s del aumento de la actividad de la lipoxigenasa o la liberaci\u00f3n de vol\u00e1tiles asociados a las prote\u00ednas unidos a los frijoles. La fermentaci\u00f3n de los guisantes se puede utilizar para mejorar la digestibilidad de las prote\u00ednas, reducir los antinutrientes y aumentar la biodisponibilidad de los minerales, por lo que la fermentaci\u00f3n tambi\u00e9n puede ser un tratamiento prometedor para los guisantes.<\/p>\n\n\n\n

La extracci\u00f3n h\u00fameda es un m\u00e9todo com\u00fan para la prote\u00edna de guisante comercial en la actualidad, principalmente el m\u00e9todo de extracci\u00f3n alcalina-precipitaci\u00f3n por punto isoel\u00e9ctrico. Aunque la extracci\u00f3n h\u00fameda puede extraer prote\u00edna de guisante con suficiente pureza, la estructura natural y las propiedades funcionales de la prote\u00edna se da\u00f1ar\u00e1n, por lo que es necesario realizar m\u00e1s estudios de optimizaci\u00f3n. La extracci\u00f3n en seco implica principalmente dos pasos clave: molienda y clasificaci\u00f3n por aire. La molienda sirve principalmente para separar las prote\u00ednas y el almid\u00f3n moliendo las semillas de guisantes, pero la intensidad de la molienda puede separar el almid\u00f3n y la matriz proteica y tambi\u00e9n provocar que los gr\u00e1nulos de almid\u00f3n se desgasten, lo que resulta en la incapacidad de separar las prote\u00ednas y el almid\u00f3n. La clasificaci\u00f3n del aire se refiere al uso de la fuerza del aire para separar la harina seg\u00fan la distribuci\u00f3n del tama\u00f1o de las part\u00edculas para lograr el prop\u00f3sito de separar las prote\u00ednas y el almid\u00f3n. La extracci\u00f3n en seco es ecol\u00f3gica, eficiente, rentable y sostenible. La principal desventaja es la baja pureza de la prote\u00edna obtenida. Adem\u00e1s de la extracci\u00f3n seca y h\u00fameda, actualmente existen m\u00e9todos de extracci\u00f3n mixta suave para separar prote\u00ednas. El m\u00e9todo mixto se refiere al uso de fuerza centr\u00edfuga u otros m\u00e9todos de purificaci\u00f3n para separar los componentes finos que no se pueden separar capa por capa despu\u00e9s de la separaci\u00f3n en seco. Mejora la pureza. Despu\u00e9s de la extracci\u00f3n de prote\u00ednas, se pueden utilizar m\u00e9todos de procesamiento posteriores para mejorar la estructura de las prote\u00ednas, las caracter\u00edsticas de procesamiento y las caracter\u00edsticas nutricionales, como la fermentaci\u00f3n, las enzimas y el procesamiento qu\u00edmico y t\u00e9rmico.<\/p>\n\n\n\n

La prote\u00edna de guisante amarillo est\u00e1 compuesta de alb\u00famina (10-20%) y globulina (70-80%), la alb\u00famina de guisante es una fuente rica de amino\u00e1cidos esenciales y tiene un mayor valor nutricional, mientras que las propiedades funcionales de la globulina de guisante tienen un mayor valor de aplicaci\u00f3n. La prote\u00edna de guisante promueve la ganancia de grosor muscular, especialmente para quienes mejoran la fuerza muscular. Adem\u00e1s, las prote\u00ednas de guisante exhiben beneficios funcionales espec\u00edficos, incluida la solubilidad, la capacidad de emulsi\u00f3n y formaci\u00f3n de espuma, la estabilidad de la emulsi\u00f3n y la espuma, y la capacidad de formar geles y pel\u00edculas. La incorporaci\u00f3n de prote\u00edna de guisante a los alimentos b\u00e1sicos puede aumentar el contenido de prote\u00ednas en la dieta y, al mismo tiempo, proporcionar ciertas funciones a la f\u00f3rmula. Actualmente, los alimentos reportados que utilizan prote\u00edna de guisante son pan, fideos, productos horneados, snacks, productos c\u00e1rnicos y bebidas. Aunque la prote\u00edna de guisante puede mejorar algunas caracter\u00edsticas de los alimentos, como mejorar la estructura tisular de los snacks y hacer que los snacks inflados sean m\u00e1s crujientes. Sin embargo, todav\u00eda quedan grandes desaf\u00edos. Por ejemplo, el olor a frijol provoca una puntuaci\u00f3n baja en los alimentos y la adici\u00f3n de prote\u00edna de guisante a las bebidas provoca una disminuci\u00f3n del valor nutricional, lo que no es adecuado para el consumo prolongado.<\/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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El proceso de extracci\u00f3n de la prote\u00edna de guisante es crucial para el rendimiento de la extracci\u00f3n y las propiedades nutricionales y funcionales de la prote\u00edna de guisante, lo que afectar\u00e1 su aplicabilidad en la industria alimentaria. En la actualidad, los m\u00e9todos de extracci\u00f3n de prote\u00edna de guisante incluyen principalmente extracci\u00f3n h\u00fameda (A), fraccionamiento seco (B), fraccionamiento suave (C). La prote\u00edna de guisante debe someterse a pasos de pretratamiento antes de [\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\/es\/extraction-structure-and-functional-properties-of-pea-protein-components\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\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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