{"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\/pt\/extraction-structure-and-functional-properties-of-pea-protein-components\/","title":{"rendered":"Extra\u00e7\u00e3o, estrutura e propriedades funcionais de componentes proteicos de ervilha"},"content":{"rendered":"
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O processo de extra\u00e7\u00e3o da prote\u00edna de ervilha \u00e9 crucial para o rendimento de extra\u00e7\u00e3o, propriedades nutricionais e funcionais da prote\u00edna de ervilha, o que afetar\u00e1 sua aplicabilidade na ind\u00fastria aliment\u00edcia. Atualmente, os m\u00e9todos de extra\u00e7\u00e3o de prote\u00edna de ervilha incluem principalmente extra\u00e7\u00e3o \u00famida (A), fracionamento seco (B), fracionamento suave (C)<\/p>\n\n\n\n

A prote\u00edna de ervilha precisa passar por etapas de pr\u00e9-tratamento antes da extra\u00e7\u00e3o, como lavagem, secagem, classifica\u00e7\u00e3o, descascamento ou divis\u00e3o, para que a extra\u00e7\u00e3o da prote\u00edna de ervilha n\u00e3o seja afetada por outros componentes. A oxida\u00e7\u00e3o dos \u00e1cidos graxos \u00e9 a principal raz\u00e3o para o cheiro de feij\u00e3o da prote\u00edna de ervilha, e o sabor ruim pode ser removido por extra\u00e7\u00e3o supercr\u00edtica combinada com a remo\u00e7\u00e3o por solvente de lip\u00eddios na farinha de ervilha. O tratamento de germina\u00e7\u00e3o \u00e9 um meio eficaz para melhorar a funcionalidade, o valor nutricional, as caracter\u00edsticas de processamento e melhorar o sabor ruim. Estudos demonstraram que brotar por mais de um dia aumenta os odores associados ao feij\u00e3o, possivelmente atrav\u00e9s do aumento da atividade da lipoxigenase ou da libera\u00e7\u00e3o de vol\u00e1teis associados \u00e0s prote\u00ednas do feij\u00e3o. A fermenta\u00e7\u00e3o da ervilha pode ser usada para melhorar a digestibilidade das prote\u00ednas, reduzir os antinutrientes e aumentar a biodisponibilidade mineral, portanto a fermenta\u00e7\u00e3o tamb\u00e9m pode ser um tratamento promissor para a ervilha.<\/p>\n\n\n\n

A extra\u00e7\u00e3o \u00famida \u00e9 um m\u00e9todo comum para prote\u00edna de ervilha comercial atualmente, principalmente m\u00e9todo de extra\u00e7\u00e3o alcalina-precipita\u00e7\u00e3o de ponto isoel\u00e9trico. Embora a extra\u00e7\u00e3o \u00famida possa extrair prote\u00edna de ervilha com pureza suficiente, a estrutura natural e as propriedades funcionais da prote\u00edna ser\u00e3o danificadas, por isso \u00e9 necess\u00e1rio realizar mais estudos de otimiza\u00e7\u00e3o. A extra\u00e7\u00e3o a seco envolve principalmente duas etapas principais: moagem e classifica\u00e7\u00e3o do ar. A moagem serve principalmente para separar prote\u00ednas e amido por meio da moagem de sementes de ervilha, mas a intensidade da moagem pode separar o amido e a matriz proteica e tamb\u00e9m causar o desgaste dos gr\u00e2nulos de amido, resultando na incapacidade de separar prote\u00edna e amido. A classifica\u00e7\u00e3o do ar refere-se ao uso da energia do ar para separar a farinha de acordo com a distribui\u00e7\u00e3o do tamanho das part\u00edculas para atingir o objetivo de separar prote\u00ednas e amido. A extra\u00e7\u00e3o a seco \u00e9 verde, eficiente, econ\u00f4mica e sustent\u00e1vel. A principal desvantagem \u00e9 a baixa pureza da prote\u00edna obtida. Al\u00e9m da extra\u00e7\u00e3o a seco e a \u00famido, existem atualmente m\u00e9todos suaves de extra\u00e7\u00e3o mista para separar prote\u00ednas. O m\u00e9todo misto refere-se ao uso de for\u00e7a centr\u00edfuga ou outros m\u00e9todos de purifica\u00e7\u00e3o para separar os componentes finos que n\u00e3o podem ser separados camada por camada ap\u00f3s a separa\u00e7\u00e3o a seco. Melhora a pureza. Ap\u00f3s a extra\u00e7\u00e3o da prote\u00edna, m\u00e9todos de processamento subsequentes podem ser usados para melhorar a estrutura da prote\u00edna, caracter\u00edsticas de processamento e caracter\u00edsticas nutricionais, como fermenta\u00e7\u00e3o, enzimas, processamento qu\u00edmico e t\u00e9rmico.<\/p>\n\n\n\n

A prote\u00edna da ervilha amarela \u00e9 composta por albumina (10-20%) e globulina (70-80%), a albumina da ervilha \u00e9 uma fonte rica em amino\u00e1cidos essenciais e possui maior valor nutricional, enquanto as propriedades funcionais da globulina da ervilha possuem maior valor de aplica\u00e7\u00e3o. A prote\u00edna de ervilha promove ganhos de espessura muscular, principalmente para quem melhora a for\u00e7a muscular. Al\u00e9m disso, as prote\u00ednas de ervilha exibem benef\u00edcios funcionais espec\u00edficos, incluindo solubilidade, capacidade de emulsifica\u00e7\u00e3o e forma\u00e7\u00e3o de espuma, estabilidade de emuls\u00e3o e espuma e capacidade de forma\u00e7\u00e3o de gel e filme. A incorpora\u00e7\u00e3o de prote\u00edna de ervilha em alimentos b\u00e1sicos pode aumentar o teor de prote\u00edna na dieta e, ao mesmo tempo, fornecer certas fun\u00e7\u00f5es \u00e0 f\u00f3rmula. Atualmente, os alimentos relatados que utilizam prote\u00edna de ervilha s\u00e3o p\u00e3o, macarr\u00e3o, assados, salgadinhos, produtos c\u00e1rneos e bebidas. Embora a prote\u00edna da ervilha possa melhorar algumas caracter\u00edsticas dos alimentos, como melhorar a estrutura do tecido dos lanches e tornar os lanches tufados mais crocantes. No entanto, ainda existem grandes desafios. Por exemplo, o cheiro de feij\u00e3o leva a uma baixa pontua\u00e7\u00e3o alimentar, e a adi\u00e7\u00e3o de prote\u00edna de ervilha em bebidas leva a uma diminui\u00e7\u00e3o do valor nutricional, o que n\u00e3o \u00e9 adequado para consumo a longo prazo.<\/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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O processo de extra\u00e7\u00e3o da prote\u00edna de ervilha \u00e9 crucial para o rendimento da extra\u00e7\u00e3o, propriedades nutricionais e funcionais da prote\u00edna de ervilha, o que afetar\u00e1 sua aplicabilidade na ind\u00fastria aliment\u00edcia. Atualmente, os m\u00e9todos de extra\u00e7\u00e3o da prote\u00edna de ervilha incluem principalmente extra\u00e7\u00e3o \u00famida (A), fracionamento a seco (B), fracionamento suave (C). A prote\u00edna de ervilha precisa passar por etapas de pr\u00e9-tratamento 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\/pt\/extraction-structure-and-functional-properties-of-pea-protein-components\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\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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