Radio frequency-assisted mitigation of off-flavor formation in pea protein isolate
Food Chemistry, cilt.506, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 506
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.foodchem.2026.148188
- Dergi Adı: Food Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
- Anahtar Kelimeler: Lipid oxidation, Lipoxygenase enzyme, Off-flavor, Plant-based protein, Radio frequency
- Ankara Üniversitesi Adresli: Evet
Özet
The efficiency of radio frequency (RF) seed pretreatment to mitigate lipid oxidation-related beany volatile compounds during pea protein isolation via wet fractionation and its underlying mechanism were evaluated. RF treatments above 110 °C for >20 min fully inactivated lipoxygenase (LOX) but caused up to 50% loss in protein yield. By optimizing sample thickness, electrode distance, and heating duration, RF heating achieved >90% LOX inactivation below 100 °C while preserving protein yield, outperforming conventional heating. Moderate RF treatment (∼75 °C) reduced LOX activity by 80% while retaining intrinsic phenolic compounds, which stabilized EPR-detectable free radicals and promoted the accumulation of hydroxyoctadecadienoic acids (HODE-13) rather than volatile off-flavor compounds. In contrast, more intense RF treatments (∼85–95 °C) degraded intrinsic antioxidants and accelerated lipid breakdown to hydroperoxides and volatile off-flavor compounds. Overall, optimized RF pretreatment can effectively limit lipid oxidation and off-flavor formation during pea protein isolation by combining LOX inactivation with phenolic-mediated radical stabilization, without compromising protein yield.