Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins
Plant proteins are gaining prominence in plant-based product development. Plant protein isolates and concentrates work as stabilizing, gelling and dispersing agents. Pea (86% protein), pumpkin seed (60% protein), almond (57.5% protein), chia (42% protein) and soybean (43% protein) protein technolog...
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| Format: | Article |
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Universidade Estadual de Londrina
2025-04-01
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| Series: | Semina: Ciências Agrárias |
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| Online Access: | https://www.ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51733 |
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| author | Gabriel Poloto Carolina Merheb-Dini Débora Parra Baptista Freitas Mirna Lúcia Gigante Paulo Henrique Mariano Marfil |
| author_facet | Gabriel Poloto Carolina Merheb-Dini Débora Parra Baptista Freitas Mirna Lúcia Gigante Paulo Henrique Mariano Marfil |
| author_sort | Gabriel Poloto |
| collection | DOAJ |
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Plant proteins are gaining prominence in plant-based product development. Plant protein isolates and concentrates work as stabilizing, gelling and dispersing agents. Pea (86% protein), pumpkin seed (60% protein), almond (57.5% protein), chia (42% protein) and soybean (43% protein) protein technological-functional properties were determined. Samples were assessed based on the methodology proposed by the Brazilian Agricultural and Research Corporation to find emulsifying activity (EAI) and emulsion stability indices (ESI), foaming capacity (FC) and stability (FS), water solubility, gelling capacity, water holding capacity (WHC) and oil holding capacity (OHC). Peas recorded the highest FC (94.07 ± 6.87 %) and EAI (312.96 ± 14.32 ) (p<0.05) values. Soybean and chia accounted for the highest ESI (291.02 ± 15.68 min; 269.58 ± 19.84 min) and pumpkin seed recorded the lowest FS (82 ± 0.51 %) (p>0.05) values. Chia and pea proteins showed higher WHC (4.60 ± 0.26 g/g sample; 4.56 ± 0.01 g/g sample) value, whereas soybean and pea proteins presented higher OHC (2.58 ± 0.25 g/g sample; 2.43 ± 0.26 g/g sample) (p < 0.05) value. Almond protein recorded better gel formation at 0.06 g/mL, whereas soybean protein did not form gel at any of the tested concentrations. The five proteins were less soluble at pH ranging from 4 to 6 and they were more soluble at pH > 6. Pea protein showed the highest technological potential to develop new products among the assessed proteins, and this finding is likely related to its protein content, origin, extraction method and globulins found in it.
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| format | Article |
| id | doaj-art-e6eb902b1af84ca2bf0a3e4c79d06c28 |
| institution | DOAJ |
| issn | 1676-546X 1679-0359 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj-art-e6eb902b1af84ca2bf0a3e4c79d06c282025-08-20T03:03:46ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592025-04-0146310.5433/1679-0359.2025v46n3p675Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteinsGabriel Poloto0https://orcid.org/0009-0001-8134-8003Carolina Merheb-Dini1https://orcid.org/0000-0001-6176-3499Débora Parra Baptista Freitas2https://orcid.org/0000-0002-4445-5643Mirna Lúcia Gigante3Paulo Henrique Mariano Marfil4https://orcid.org/0000-0002-0145-3971Universidade Federal do Triângulo Mineiro Universidade Federal do Triângulo Mineiro Universidade Estadual de Campinas Universidade Estadual de Campinas Universidade Federal do Triângulo Mineiro Plant proteins are gaining prominence in plant-based product development. Plant protein isolates and concentrates work as stabilizing, gelling and dispersing agents. Pea (86% protein), pumpkin seed (60% protein), almond (57.5% protein), chia (42% protein) and soybean (43% protein) protein technological-functional properties were determined. Samples were assessed based on the methodology proposed by the Brazilian Agricultural and Research Corporation to find emulsifying activity (EAI) and emulsion stability indices (ESI), foaming capacity (FC) and stability (FS), water solubility, gelling capacity, water holding capacity (WHC) and oil holding capacity (OHC). Peas recorded the highest FC (94.07 ± 6.87 %) and EAI (312.96 ± 14.32 ) (p<0.05) values. Soybean and chia accounted for the highest ESI (291.02 ± 15.68 min; 269.58 ± 19.84 min) and pumpkin seed recorded the lowest FS (82 ± 0.51 %) (p>0.05) values. Chia and pea proteins showed higher WHC (4.60 ± 0.26 g/g sample; 4.56 ± 0.01 g/g sample) value, whereas soybean and pea proteins presented higher OHC (2.58 ± 0.25 g/g sample; 2.43 ± 0.26 g/g sample) (p < 0.05) value. Almond protein recorded better gel formation at 0.06 g/mL, whereas soybean protein did not form gel at any of the tested concentrations. The five proteins were less soluble at pH ranging from 4 to 6 and they were more soluble at pH > 6. Pea protein showed the highest technological potential to develop new products among the assessed proteins, and this finding is likely related to its protein content, origin, extraction method and globulins found in it. https://www.ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51733Functional propertiesPlant basedPlant protein solubilityPlant protein isolates and concentrates. |
| spellingShingle | Gabriel Poloto Carolina Merheb-Dini Débora Parra Baptista Freitas Mirna Lúcia Gigante Paulo Henrique Mariano Marfil Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins Semina: Ciências Agrárias Functional properties Plant based Plant protein solubility Plant protein isolates and concentrates. |
| title | Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins |
| title_full | Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins |
| title_fullStr | Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins |
| title_full_unstemmed | Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins |
| title_short | Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins |
| title_sort | technological functional features of chia almond pumpkin seed soybean and pea proteins |
| topic | Functional properties Plant based Plant protein solubility Plant protein isolates and concentrates. |
| url | https://www.ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51733 |
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