Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products

Authors

• María Angeles Guraya National Scientific and Technical Research Council (CONICET); University of Latin American Educational Center (UCEL), Argentina
• Antonia Miwa Iguti Mauá Engineering School, Mauá Institute of Technology, Sao Paulo, Brazil
• Edison Paulo De Ros Triboli Mauá Engineering School, Mauá Institute of Technology, Sao Paulo, Brazil
• Eliana Paula Ribeiro Mauá Engineering School, Mauá Institute of Technology, Sao Paulo, Brazil
• Cecilia Accoroni National Institute of Agricultural Technology (INTA), Oliveros Experimental Station, Argentina
• María Andrea Espósito National Institute of Agricultural Technology (INTA), Oliveros Experimental Station; National University of Rosario (UNR), Faculty of Agricultural Sciences; Rosario Agricultural Sciences Research Institute (IICAR) UNR-CONICET, Argentina Argentina
• Pablo Antonio Torresi Institute of Catalysis and Petrochemical Research (INCAPE) FIQ-UNL-CONICET; Faculty of Chemical Engineering (FIQ), National University of Litoral (UNL), Argentina
• María Agustina Reinheimer National Scientific and Technical Research Council (CONICET); University of Latin American Educational Center (UCEL), Argentina
• Ezequiel Godoy National Technological University (UTN), Regional Faculty Rosario, Argentina

DOI: https://doi.org/10.23986/afsci.145290

Keywords:

Yellow pea, green pea, pH-shifting process, protein content, extraction yield, lactic acid bacteria, spray drying, encapsulant/ adjuvant agent

Abstract

This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.