@misc{Demand, type = {Master Thesis}, author = {Demand, Victoria Maria}, title = {Effect of the combination of fermentation and enzymatic hydrolysis on the functional properties, sensory profile and main allergens of pea protein isolates}, url = {http://nbn-resolving.de/urn:nbn:de:hbz:1383-opus4-12700}, school = {Hochschule Rhein-Waal}, pages = {78}, abstract = {With a rising demand of ecological, healthy, safe and appealing protein alternatives, legumes, such as peas (Pisum sativum), become more and more important in the food industry as they can fulfil these demands to provide plant-based protein alternatives. To be successful on the food market, it is important to develop ingredients with no or low allergic potential, good functional properties, and appealing sensory characteristics. Treating pea protein isolates (PPI) with enzymatic hydrolysis (EH) and lactic acid fermentation (F) can result in high-quality protein alternatives. In this study, PPI was hydrolysed for 120 min with three different enzymes (papain, Esperase®, trypsin) in combination with a 24 h lactic acid fermentation (L. plantarum). The treatments were performed either with enzymatic hydrolysis first (HF) or with fermentation first (FH). The molecular weight distribution and the degree of hydrolysis (DH) were analysed to determine the treatment's effect on potential pea allergens. The protein solubility (PS), emulsifying capacity (EC), and foaming properties were investigated. The sensory profile was evaluated by 11 panellists, who ranked the samples by the attributes "plant-like" and "bitter". The FH combination samples with Esperase® and trypsin did not apparently show potential allergen fractions. The highest degree of hydrolysis of combined treatments was obtained by the HF_Esperase® sample (10.76 \%), whereas FH_papain showed the lowest (3.92 \%). The protein solubility was improved by all samples that were hydrolysed. At pH 7.0, HF_Esperase® increased the protein solubility up to 67.28 \% and the only fermented PPI showed the lowest (10.72 \%). At pH 4.5, FH_Esperase® showed the highest protein solubility (66.55 \%) and the fermented PPI the lowest (5.72 \%). The highest emulsifying capacity was reached by the untreated PPI (730 mL/g), whereas the lowest was reached by HF_Esperase®. The highest foaming capacity was shown by FH_trypsin (2575 \%) and the lowest by the fermented PPI (808 \%). The most stable foam was built by the untreated PPI (77 \%); any of the samples treated with Esperase® and trypsin were not able to form a stable foam. The most "bitter" sample was FH_Esperase® and the least was FH_papain. The untreated PPI was rated the most "plant like", whereas FH_trypsin was rated the least "plant like". Overall, the combination of EH and F changed the molecular weight distribution of the PPI, apparently degrading the potential pea allergens. The combinations of the treatments showed good functional properties and reduced pea characteristic flavour. The chosen enzyme as well as treatment conditions and sequence should be considered to develop high quality PPI ingredients.}, language = {en} }