{"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\/it\/struttura-estrazione-e-proprieta-funzionali-dei-componenti-proteici-del-pisello\/","title":{"rendered":"Estrazione, struttura e propriet\u00e0 funzionali dei componenti proteici del pisello"},"content":{"rendered":"
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Il processo di estrazione delle proteine dei piselli \u00e8 fondamentale per la resa di estrazione e le propriet\u00e0 nutrizionali e funzionali delle proteine dei piselli, che influenzeranno la sua applicabilit\u00e0 nell\u2019industria alimentare. Attualmente, i metodi di estrazione delle proteine di pisello comprendono principalmente l'estrazione a umido (A), il frazionamento a secco (B), il frazionamento delicato (C)<\/p>\n\n\n\n

Le proteine dei piselli devono essere sottoposte a fasi di pretrattamento prima dell'estrazione, come lavaggio, essiccazione, cernita, decorticazione o spaccatura, in modo che l'estrazione delle proteine dei piselli non venga influenzata da altri componenti. L'ossidazione degli acidi grassi \u00e8 la ragione principale dell'odore di fagiolo delle proteine di piselli e il cattivo sapore pu\u00f2 essere rimosso mediante estrazione supercritica combinata con la rimozione con solvente dei lipidi nella farina di piselli. Il trattamento della germinazione \u00e8 un mezzo efficace per migliorare la funzionalit\u00e0, il valore nutrizionale, le caratteristiche di lavorazione e migliorare il cattivo sapore. Gli studi hanno dimostrato che germogliare per pi\u00f9 di un giorno aumenta gli odori associati ai fagioli, probabilmente attraverso una maggiore attivit\u00e0 della lipossigenasi o il rilascio di sostanze volatili associate ai fagioli legati alle proteine. La fermentazione del pisello pu\u00f2 essere utilizzata per migliorare la digeribilit\u00e0 delle proteine, ridurre gli antinutrienti e aumentare la biodisponibilit\u00e0 dei minerali, quindi la fermentazione potrebbe anche essere un trattamento promettente per i piselli.<\/p>\n\n\n\n

L'estrazione a umido \u00e8 attualmente un metodo comune per le proteine commerciali dei piselli, principalmente il metodo di precipitazione con estrazione alcalina e punto isoelettrico. Sebbene l'estrazione a umido possa estrarre le proteine dei piselli con sufficiente purezza, la struttura naturale e le propriet\u00e0 funzionali della proteina verranno danneggiate, pertanto \u00e8 necessario condurre ulteriori studi di ottimizzazione. L'estrazione a secco prevede principalmente due passaggi chiave, la macinazione e la classificazione dell'aria. La macinazione serve principalmente a separare le proteine e l'amido macinando i semi di pisello, ma l'intensit\u00e0 della macinazione pu\u00f2 separare l'amido e la matrice proteica e anche causare l'usura dei granuli di amido, con conseguente incapacit\u00e0 di separare proteine e amido. La classificazione dell'aria si riferisce all'uso della potenza dell'aria per separare la farina in base alla distribuzione delle dimensioni delle particelle per raggiungere lo scopo di separare proteine e amido. L\u2019estrazione a secco \u00e8 ecologica, efficiente, economica e sostenibile. Lo svantaggio principale \u00e8 la bassa purezza della proteina ottenuta. Oltre all'estrazione a secco e a umido, attualmente esistono metodi di estrazione mista blanda per separare le proteine. Il metodo misto si riferisce all'uso della forza centrifuga o di altri metodi di purificazione per separare i componenti fini che non possono essere separati strato per strato dopo la separazione a secco. Migliora la purezza. Dopo l'estrazione delle proteine, \u00e8 possibile utilizzare metodi di lavorazione successivi per migliorare la struttura delle proteine, le caratteristiche di lavorazione e le caratteristiche nutrizionali, come fermentazione, enzimi, trattamenti chimici e termici.<\/p>\n\n\n\n

La proteina del pisello giallo \u00e8 composta da albumina (10-20%) e globulina (70-80%), l'albumina di pisello \u00e8 una ricca fonte di aminoacidi essenziali e ha un valore nutrizionale pi\u00f9 elevato, mentre le propriet\u00e0 funzionali della globulina di pisello hanno un maggiore valore applicativo. Le proteine del pisello promuovono l'aumento dello spessore muscolare, soprattutto per coloro che migliorano la forza muscolare. Inoltre, le proteine dei piselli presentano vantaggi funzionali specifici, tra cui solubilit\u00e0, capacit\u00e0 emulsionanti e schiumose, stabilit\u00e0 dell'emulsione e della schiuma e capacit\u00e0 di gelificazione e formazione di film. L'integrazione delle proteine dei piselli nell'alimento base pu\u00f2 aumentare il contenuto proteico nella dieta e allo stesso tempo fornire determinate funzioni alla formula. Attualmente, gli alimenti segnalati che utilizzano proteine di pisello sono pane, pasta, prodotti da forno, snack, prodotti a base di carne e bevande. Sebbene le proteine dei piselli possano migliorare alcune caratteristiche degli alimenti, come migliorare la struttura dei tessuti degli snack e rendere gli spuntini soffiati pi\u00f9 croccanti. Tuttavia, ci sono ancora grandi sfide. Ad esempio, l'odore di fagioli porta a un punteggio alimentare basso e l'aggiunta di proteine di piselli nelle bevande porta a una diminuzione del valore nutrizionale, che non \u00e8 adatta per essere bevuta a lungo termine.<\/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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Il processo di estrazione delle proteine dei piselli \u00e8 fondamentale per la resa di estrazione e le propriet\u00e0 nutrizionali e funzionali delle proteine dei piselli, che influenzeranno la sua applicabilit\u00e0 nell\u2019industria alimentare. Attualmente, i metodi di estrazione delle proteine del pisello comprendono principalmente l'estrazione a umido (A), il frazionamento a secco (B), il frazionamento delicato (C). Le proteine del pisello devono essere sottoposte a fasi di pretrattamento prima [\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\/it\/struttura-estrazione-e-proprieta-funzionali-dei-componenti-proteici-del-pisello\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\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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