Browsing by Subject "pea protein isolate"

The literature review of this thesis focused on the composition of grain proteins, extraction methods, rheology, single-unit processes such as temperature, pH or high-pressure for the modification of physicochemical properties of grain proteins. In addition, combined processing methods for texturisation of plant proteins were described. The aim of the experimental study was to study the melting properties of grain proteins. Another aim was to produce protein concentrate from oats to be used in the protein melt studies. In addition, the melting properties of pea protein isolate and blend of pea protein isolate and oat protein concentrate were investigated. The melting properties of grain proteins were analysed with a closed cavity rheometer, which can be used to study the rheological properties of highly concentrated protein matrices in real-time. In the temperature sweep measurement of oat protein concentrate and pea protein isolate blend, three denaturation and polymerisation sections were observed (80, 110 and 140°C). In addition, polymerisation as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturised structures from grain proteins.