The aim of this PhD thesis is to characterize pea proteins at different levels and subject them to high dynamic pressures (HDP) pre-treatments at different intensities, to induce structural changes and study the effect on the technological and functional properties of pea proteins. Analyses were carried out at the structural (circular dichroism, SDS-PAGE, thermal properties and total free sulfhydryl groups) and at the technological-functional level (TEAC, TPC, solubility, WHC, OHC, interfacial tension and dilatation rheology, emulsifying and gelling capacity). HDPs can induce structural changes that can allow a modulation of pea proteins technological properties and an optimized exploitation in different food systems.
Impact of high dynamic pressure treatments on the physicochemical properties and technological functionality of pea proteins
Giulia D'Alessio
2022-01-01
Abstract
The aim of this PhD thesis is to characterize pea proteins at different levels and subject them to high dynamic pressures (HDP) pre-treatments at different intensities, to induce structural changes and study the effect on the technological and functional properties of pea proteins. Analyses were carried out at the structural (circular dichroism, SDS-PAGE, thermal properties and total free sulfhydryl groups) and at the technological-functional level (TEAC, TPC, solubility, WHC, OHC, interfacial tension and dilatation rheology, emulsifying and gelling capacity). HDPs can induce structural changes that can allow a modulation of pea proteins technological properties and an optimized exploitation in different food systems.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
