Organic plant protein powder
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Organic Plant Protein Powder: Techno-Functional Properties and Authentication
Techno-Functional Properties of Organic Plant Protein Powders
Color and pH Levels
Commercial plant protein powders exhibit a variety of color tones, predominantly yellow, red, and brown. Among these, fava bean protein powder is noted for being the lightest in color. The native pH of these powders ranges from 6.0 to 7.7, indicating a slightly acidic to neutral nature.
Solubility and Water-Holding Capacity
The water solubility index of these plant protein powders averages around 28%. However, this solubility generally increases after heat treatment. Soy protein isolate stands out with the highest water-holding capacity at 6.3 grams of water per gram of protein, making it particularly useful in applications requiring moisture retention.
Oil-Holding Capacity and Emulsification
Canola protein powder has the highest oil-holding capacity at 2.8 grams of oil per gram of protein. Despite the variations in other functional properties, the emulsification properties of all tested plant protein powders are relatively similar, making them versatile for various food formulations.
Foaming Capacity and Viscosity
The foaming capacity and stability of these powders vary significantly depending on the raw material. Upon heating, potato, canola, and mung bean proteins exhibit the highest viscosity and storage modulus, indicating their potential use in thickening and gelling applications.
Sensory Characteristics
All plant protein powders retain the flavor of their raw materials, often described as bitter and astringent. Additionally, undissolved particles are commonly perceived in the mouth, which could affect the sensory acceptance of these powders in food products.
Authentication of Organic Plant Protein Powders
Detection of Adulterants
Ensuring the authenticity of plant-based protein powders is crucial, especially for consumers with dietary restrictions. A study developed a non-invasive and rapid method using near-infrared spectroscopy (NIR) combined with chemometric tools to authenticate plant-based protein powders and detect adulterants such as soy protein, whey (lactose source), and wheat (gluten source).
Methodology and Effectiveness
The study employed the OC-PLS (one-class partial least squares) model for authentication and the PLS2-DA (partial least squares discriminant analysis) model for classifying adulterants. This method proved effective in detecting adulteration levels ranging from 10% to 40%, offering a high sensitivity and specificity without the need for extensive sample preparation.
Practical Implications
The proposed methodology provides a promising approach for verifying the authenticity of plant-based protein powders and identifying potential adulterants. This is particularly beneficial for maintaining product integrity and consumer trust in organic and plant-based protein products.
Conclusion
Organic plant protein powders exhibit diverse techno-functional properties, including varying solubility, water and oil-holding capacities, and sensory characteristics. Ensuring the authenticity of these powders is essential, and advanced methods like NIR spectroscopy combined with chemometric tools offer a reliable solution for detecting adulterants. These insights are crucial for both manufacturers and consumers aiming to utilize high-quality, authentic plant-based protein powders in various applications.
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