Pea protein properties are altered following glycation by microwave heating

Pea protein is often used in protein enriched diets due to its nutritional properties. Modifying its properties has been studied from many perspectives. Glycation, a non-enzymatic glycosylation reaction of proteins, is one of the modification strategies used to alter its properties like solubility and hydration ability. This study aims to investigate the extent and effect of glycation by MW heating with reducing sugars (glucose, fructose and allulose) on pea protein concentrate (PPC) by determining protein solubility and hydration behavior, free amino groups, remaining reducing sugars and glycation products. Based on the results, samples glycated by microwave heating participated in the reaction more, and this method enhanced the solubility and the hydration of PPC more than conventional heating. In fact, the solubility of 2:1.25 samples glycated by MW heating has almost doubled compared to control. Overall, the study indicated that glycation by MW heating could be used as an alternative modification method since it increased the water-PPC interactions more than water bath glycation.


Improvement of pea proteins’ properties by microwave glycation
Ertuğrul, Ülkü; Öztop, Halil Mecit; Şümnü, Servet Gülüm; Department of Food Engineering (2020-9)
The tendency to include plant proteins in the diet has increased significantly as consumers' preference for animal proteins decline. Sustainability goals, low manufacturing cost, and high nutritional value are also triggering this demand. For this reason, pea protein as a form of isolate and concentrate is often used in protein enriched diets due to its nutritive properties. Previously, improvement in its functional properties has been studied from many perspectives. Glycation, which is known as the i...
Microwave glycation of soy protein isolate
Namlı, Serap; Öztop, Halil Mecit; Department of Food Engineering (2019)
Soy protein is used as a functional ingredient in the food industry since it has good functional properties like gelling, emulsifying, water and oil holding capacity. It contains all the essential amino acids, lowers the cholesterol, and the risk of cardiovascular disease. Therefore, the improvement of the functional properties of soy protein is an important issue for food science and industry. Glycation is known as the non-enzymatic reaction between the carbonyl group of sugars and the free amino group of ...
Effects of legume flours on batter rheology and cake physical quality
Aydoğdu, Ayça; ÖZKAHRAMAN, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-08-25)
Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were...
Investigation of physico-chemical properties of soy proteins glycated with d-psicose
Beylikçi, Sermet Can; Öztop, Halil Mecit; Department of Food Engineering (2019)
Proteins are one of the most essential food components that is constantly used by food industry because of their functional properties as well as their nutritional value. Soy protein has become popular among the usable protein resources because of its various functional properties such as foaming, gelling, emulsifying and water holding capacities. However, certain drawbacks of soy protein like limited solubility especially in acidic environment, emerge the need for modification for further use in broader va...
Formulation and characterization of chia seed oil nanoemulsions
Kaya, Eda Ceren; Alpas, Hami; Department of Food Engineering (2019)
Chia seed is a good source of not only protein, dietary fiber and antioxidants but also polyunsaturated fatty acids, which are in higher amounts compared to other seedbased food sources. Nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter, that may not be distinctively visible since they do not scatter light strongly. Moreover, they have strong stability and can protect the embedded oil from oxidation. Thus, utilization of nanoemulsions from chia seed...
Citation Formats
Ü. Ertuğrul, S. Namlı, O. Taş, S. G. Şümnü, and H. M. Öztop, “Pea protein properties are altered following glycation by microwave heating,” LWT, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: