Microparticulated proteins are potential fat replacers to reduce the caloric value of foods. In contrast to whey protein, knowledge on the formation of microparticles based on pea protein using extrusion cooking is limited. This research aimed at evaluating the impact of extrusion parameters and subsequent effects of spray- and freeze-drying on the physico-chemical and sensorical characteristics of the resulting `functionalized´ pea protein microparticles. A method for pea protein microparticulation is presented. Extrusion parameters could be varied such that particles suitable for fat replacement in terms of size range were formed. Particle size was mainly dependent on extrusion temperature and residence time. The screw speed was of negligible influence. Post-extrusion spray- or freeze-drying did not affect the particle size. To assess the aggregation mechanism of particulation, the stabilizing forces were investigated by applying a protein interaction assay. It was found that pea protein microparticles were mainly stabilized by hydrophobic interactions. The ability of functionalized pea proteins to replace fat while maintaining authentic dairy flavour was tested sensorically in a model milk dessert. The incorporation of microparticles in a fat-reduced milk dessert resulted in almost the same creamy perception compared to the full-fat milk dessert as control. An important finding was that drying of the microparticles lowered undesired grassy/beany off-flavours, which are currently typical disadvantages of pea protein usage within food.

微粒蛋白质是潜在的脂肪替代品，可降低食物的热量值。与乳清蛋白相比，关于使用挤压蒸煮形成基于豌豆蛋白的微粒的知识是有限的。本研究旨在评估挤出参数的影响以及喷雾干燥和冷冻干燥对所得“功能化”豌豆蛋白微粒的理化和感官特性的影响。提出了一种豌豆蛋白微粒化方法。可以改变挤出参数，从而形成在尺寸范围方面适合脂肪替代的颗粒。粒度主要取决于挤出温度和停留时间。螺杆速度的影响可以忽略不计。挤出后喷雾干燥或冷冻干燥不影响粒度。为了评估微粒的聚集机制，通过应用蛋白质相互作用测定来研究稳定力。发现豌豆蛋白微粒主要通过疏水相互作用稳定。功能化豌豆蛋白在保持正宗乳制品风味的同时替代脂肪的能力在模型牛奶甜点中进行了感官测试。与作为对照的全脂牛奶甜点相比，在减脂牛奶甜点中加入微粒导致几乎相同的奶油感。一个重要的发现是，微粒的干燥降低了不需要的草/豆腥味，这是目前在食物中使用豌豆蛋白的典型缺点。发现豌豆蛋白微粒主要通过疏水相互作用稳定。功能化豌豆蛋白在保持正宗乳制品风味的同时替代脂肪的能力在模型牛奶甜点中进行了感官测试。与作为对照的全脂牛奶甜点相比，在减脂牛奶甜点中加入微粒导致几乎相同的奶油感。一个重要的发现是，微粒的干燥降低了不需要的草/豆腥味，这是目前在食物中使用豌豆蛋白的典型缺点。发现豌豆蛋白微粒主要通过疏水相互作用稳定。功能化豌豆蛋白在保持正宗乳制品风味的同时替代脂肪的能力在模型牛奶甜点中进行了感官测试。与作为对照的全脂牛奶甜点相比，在减脂牛奶甜点中加入微粒导致几乎相同的奶油感。一个重要的发现是，微粒的干燥降低了不需要的草/豆腥味，这是目前在食物中使用豌豆蛋白的典型缺点。与作为对照的全脂牛奶甜点相比，在减脂牛奶甜点中加入微粒导致几乎相同的奶油感。一个重要的发现是，微粒的干燥降低了不需要的草/豆腥味，这是目前在食物中使用豌豆蛋白的典型缺点。与作为对照的全脂牛奶甜点相比，在减脂牛奶甜点中加入微粒导致几乎相同的奶油感。一个重要的发现是，微粒的干燥降低了不需要的草/豆腥味，这是目前在食物中使用豌豆蛋白的典型缺点。