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Properties & Stability of Hybrid Pea-Dairy Protein Formulas

Moschou, Kyriaki-Eirini LU (2023) MTTM01 20231
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Abstract
The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. Samples stored for 2 and 4 weeks at 4oC and 20oC were visually assessed and physicochemical parameters such as color, pH, viscosity, particle size distribution (PSD) and optical microstructure were evaluated.
The results indicated that dissolving the different proteins together, rather than separately, did not display any significant differences in the examined parameters. The most stable sample with optimal viscosity and overall... (More)
The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. Samples stored for 2 and 4 weeks at 4oC and 20oC were visually assessed and physicochemical parameters such as color, pH, viscosity, particle size distribution (PSD) and optical microstructure were evaluated.
The results indicated that dissolving the different proteins together, rather than separately, did not display any significant differences in the examined parameters. The most stable sample with optimal viscosity and overall stability, was made with a combination of PPI:NaCas:WPA with 14% total protein in a ratio 60:05:35. This sample was further developed into a hybrid ready-to-drink (RTD) by adding fat and sweeteners.
Apart from the advantage of being able to reach high levels of protein content by combining different protein sources, this study also identified that the hybrid formula fulfilled the nutritional requirements for human growth and development, as it was determined by the protein digestibility-corrected amino acid score (PDCAAS). In addition, the hybrid RTD was found to have a sensorial difference in comparison to the reference made with the same quantity of PPI, as the sample exhibited a milder beany flavor.
This study also considered the packaging selection of the developed hybrid RTD. The packaging chosen was a carton layered with polyethylene and aluminum foil that is used as light and oxygen barrier. This packaging option was chosen due to the potential impact of light and oxygen that can enhance protein and lipid oxidation and due to the susceptibility of high protein products to age gelation that can lower the consumer acceptance.
Finally, various recommendations were made for future research in the area of hybrids, for example to conduct a more comprehensive investigation into the mechanism of protein aggregation in the mixed formulas. (Less)
Popular Abstract
Have you ever wondered what happens when we mix proteins from different sources? This study looked at combining proteins from peas and dairy to create a new kind of ready-to-drink (RTD) beverage.

Why is this important? Well, plant proteins, like those from peas, have become popular because they are healthy and better for the environment. But before that, people mostly relied on milk proteins for their nutrition because they contain essential amino acids, vitamins, and minerals.
Nowadays, many people have busy lifestyles and need convenient ways to get their nutrition. That's where high-protein RTD beverages come in. However, in the market, there are not many drink choices that mix both pea and dairy proteins together.
That's why this... (More)
Have you ever wondered what happens when we mix proteins from different sources? This study looked at combining proteins from peas and dairy to create a new kind of ready-to-drink (RTD) beverage.

Why is this important? Well, plant proteins, like those from peas, have become popular because they are healthy and better for the environment. But before that, people mostly relied on milk proteins for their nutrition because they contain essential amino acids, vitamins, and minerals.
Nowadays, many people have busy lifestyles and need convenient ways to get their nutrition. That's where high-protein RTD beverages come in. However, in the market, there are not many drink choices that mix both pea and dairy proteins together.
That's why this study centered on the following aspects:
• Understanding mixed proteins: Investigate how different proteins from peas and dairy behave when combined in a liquid solution.
• Developing a great hybrid drink: Evaluate the factors during processing that can help create an RTD beverage with a mix of pea and dairy proteins and find the suitable composition that meets the criteria for nutrition, taste and physical properties.
• Benefits of the hybrid drink: Identify and explain the advantages of combining pea and dairy proteins in RTD products.
What did we find? The mixture of pea protein with two different dairy proteins, worked well for a 14% protein RTD. It stayed liquid even after being heated, tasted better than a drink with only pea protein, and had all the nutrition needed for human growth and development.
So, this study showed that combining pea and dairy proteins can create a tasty and nutritious RTD beverage. Now we can enjoy these hybrid drinks and get the benefits they offer. (Less)
Please use this url to cite or link to this publication:
author
Moschou, Kyriaki-Eirini LU
supervisor
organization
course
MTTM01 20231
year
type
H2 - Master's Degree (Two Years)
subject
keywords
properties, stability, hybrid formula, pea-dairy, protein mixtures, development, RTD
language
English
id
9123817
date added to LUP
2023-06-22 10:10:29
date last changed
2023-06-22 10:10:29
@misc{9123817,
  abstract     = {{The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. Samples stored for 2 and 4 weeks at 4oC and 20oC were visually assessed and physicochemical parameters such as color, pH, viscosity, particle size distribution (PSD) and optical microstructure were evaluated.
The results indicated that dissolving the different proteins together, rather than separately, did not display any significant differences in the examined parameters. The most stable sample with optimal viscosity and overall stability, was made with a combination of PPI:NaCas:WPA with 14% total protein in a ratio 60:05:35. This sample was further developed into a hybrid ready-to-drink (RTD) by adding fat and sweeteners.
Apart from the advantage of being able to reach high levels of protein content by combining different protein sources, this study also identified that the hybrid formula fulfilled the nutritional requirements for human growth and development, as it was determined by the protein digestibility-corrected amino acid score (PDCAAS). In addition, the hybrid RTD was found to have a sensorial difference in comparison to the reference made with the same quantity of PPI, as the sample exhibited a milder beany flavor.
This study also considered the packaging selection of the developed hybrid RTD. The packaging chosen was a carton layered with polyethylene and aluminum foil that is used as light and oxygen barrier. This packaging option was chosen due to the potential impact of light and oxygen that can enhance protein and lipid oxidation and due to the susceptibility of high protein products to age gelation that can lower the consumer acceptance.
Finally, various recommendations were made for future research in the area of hybrids, for example to conduct a more comprehensive investigation into the mechanism of protein aggregation in the mixed formulas.}},
  author       = {{Moschou, Kyriaki-Eirini}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Properties & Stability of Hybrid Pea-Dairy Protein Formulas}},
  year         = {{2023}},
}