TECHNO-FUNCTIONAL PROPERTIES OF FLOUR, STARCH, AND PROTEINS OF PEA SEED (Pisum sativum L.) CULTIVATED IN THE MIXTECA REGION OF OAXACA

Autores/as

  • Gema Morales-Olán
  • María Antonieta Rios-Corripio
  • Joel Velasco-Velasco
  • Marlon Rojas-López
  • Julián Jaime Fernández-Martínez
  • Aleida Selene Hernández-Cázares Colegio de Postgraduados, Campus Córdoba

DOI:

https://doi.org/10.47163/agrociencia.v58i1.2990

Palabras clave:

pea starch, pea protein, pea flour, techno-functional properties.

Resumen

Currently, the food industry is interested in using plant-based ingredients because they can improve the nutritional and technological properties of products while also providing health benefits. The application of these ingredients in food formulations is dependent on their techno-functional properties, so determining them is critical. Pea seeds (Pisum sativum L.) are a good source of nutrients such as starch, protein, and fiber, which could also be used as functional food ingredients. It has been reported that differences in nutritional content and functional properties of pea seeds are caused by environmental conditions, cultivation methods, and processing. In Mexico, in the Mixteca Alta region of Oaxaca, creole peas are cultivated using rainfed agriculture, and the seeds are harvested when the plant is completely dry. There are currently no studies that evaluate the composition and properties of the main components of pea seeds grown under the environmental conditions of this region. The objective of this work was to determine the proximal composition and techno-functional properties of flour (PF), starch (PS), and protein (PPI) isolated from dry creole seeds cultivated in the Mixteca Alta region of Oaxaca. Results were compared using ANOVA and Tukey’s test (p ≤ 0.05). Significant differences (p ≤ 0.05) were found in the proximal composition and the color of PF, PS, and PPI. The extracted starch contains 19.6 ± 1.3 % amylose. The granules were ellipsoidal in shape and measured 57.2 ± 11.0 mm in diameter. The FTIR spectra showed structural differences between the samples. Functional properties such as water absorption capacity, foam formation, and emulsifying capacity were significantly higher in PPI than in PF and PS (p ≤ 0.05). The results demonstrate that pea seeds grown in the Mixteca Alta region of Oaxaca can be an unconventional source of functional ingredients for the food industry.

Archivos adicionales

Publicado

31-01-2024

Número

Sección

Ciencia de los Alimentos