Functional and physicochemical properties of pulse proteins

Kiosseoglou, V.; Paraskevopoulou, Adamantini

doi:10.1016/b978-0-12-382018-1.00003-4

Cited by 32 publications

(38 citation statements)

References 55 publications

(81 reference statements)

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“…As a general 455 tendency, the decrease of EAI was proportional to the decrease of protein solubility in all 456 processed samples (Fig. 5A), which can be expected as only the soluble protein fraction will 457 contribute to the emulsification capacity (Kiosseoglou & Paraskevopoulou, 2011). This result is 458 consistent with the general correlation between protein solubility and EAI previously reported in 459 thermal-treated pulse flours (Aguilera et al, 2009).…”

Section: Pasting Properties Of Bean Flour Dispersions 273supporting

confidence: 77%

“…Pearce & Kinsella, 1978 and Shen, Fang, Gao, & Guo, 2017 by the turbidimetric technique, and 179 were expressed as EAI (Emulsifying activity index,m 2 /g) and ESI (Emulsifying stability index, 180 min). EAI measures the maximum surface area occupied by surface active molecules and their 181 capacity to form an emulsion, while ESI measures the stability of an emulsion over a specific 182 time (Kiosseoglou & Paraskevopoulou, 2011). 183…”

Section: Emulsifying Properties 177mentioning

confidence: 99%

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Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgarisL.) flours

Lin

Fernández-Fraguas

2020

Preprint

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27The effect of hydrothermal (HT) (boiling for 15 or 120min) and high-hydrostatic pressure (HHP) 28 (150, 300, 450, and 600MPa for 5, 10 or 15min) processing on the rheological, pasting, thermal 29 and functional properties of bean flours was investigated. HT and HHP treatments differently 30 affected these properties. HT120 led to maximum values of elastic and viscous moduli (G′, G′′), 31 and gel strength of bean flours. HHP enhanced G′, G′′ and gel strength as the pressure and 32 holding time increased. The viscoelastic properties of HT120 and HHP600/5-treated bean flours 33 correlated with the increased viscosity of these samples. The pasting profiles and thermograms 34 indicated a full, partial, and limited starch gelatinization in HT120, HHP600/5 and HHP 35 450MPa samples, respectively. Enthalpy values showed that HT120 caused a higher degree of 36 protein denaturation than HHP, with protein denaturation increasing as pressurization and time 37 increased. This had an impact on protein solubility and emulsifying activity of flours which were 38 significantly diminished by HT15/HT120, but maintained or slightly decreased by HHP. 39Nevertheless, HHP-treated samples showed enhanced emulsifying stability with increased 40 pressure and holding time. These results demonstrate that HHP has the technological potential to 41 manufacture bean flours with a range of functionalities into diverse food products. 42 43 44 45 46 47 Keywords: Common bean flour, Rheological properties, Thermal properties, Functional 48 properties, High-Hydrostatic Pressure 49 stimulate bean consumption while improving the nutritional quality of a variety of processed 65 food products. 66 The development of bean-based foods requires characterization of the physico-chemical and 67 functional properties of bean flours as model systems before their incorporation to food products. 68In this regard, the rheological and thermal behavior of bean dispersions are of major importance 69 when designing and modelling manufacturing processes of semi-solid foods. In addition, the 70 viscosity and viscoelastic properties of bean dispersions can play a role on the textural and 71

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Section: Pasting Properties Of Bean Flour Dispersions 273supporting

confidence: 77%

Section: Emulsifying Properties 177mentioning

confidence: 99%

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgarisL.) flours

Lin

Fernández-Fraguas

2020

Preprint

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“…Water absorption capacity (WAC) and oil absorption capacity (OAC) represent the amount of water and oil, respectively, that can be bound per unit weight of the protein material and constitutes useful indices of the ability of the protein to prevent fluid leakage from a product during food storage or processing (Kiosseoglou & Paraskevopoulou, 2011). The WAC results recorded in this study (Table 2) were higher than those reported for other legumes suggesting high water absorption capabilities for yam bean.…”

Section: Water and Oil Absorption Capacitycontrasting

confidence: 52%

“…The differences between the WAC and OAC of protein isolate from yam bean and other legumes can be attributed to both species and variety (Burstin et al, 2011). Kiosseoglou and Paraskevopoulou (2011) noted that the type of legume notwithstanding, it appears that the technique employed for protein recovery may also influence the water absorption capacity value, citing an example of the protein material obtained by isoelectric precipitation from pea and chick pea exhibiting higher water binding ability than those prepared by ultra filtration.…”

Section: Water and Oil Absorption Capacitymentioning

confidence: 99%

Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

Kisambira

Muyonga

Byaruhanga

et al. 2014

JFR

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This study sought to determine the physicochemical and functional properties of yam bean (Pachyrhizus erosus) seed proteins. Pachyrhizus erosus seeds from two accessions (UYB 06 and UYB 07) were milled into flours and then defatted. A portion of the defatted flour was used for production of protein isolates and protein fractions. The physicochemical and functional properties, in vitro digestibility and electrophoretic pattern of the flour and protein isolate were determined. The results showed that albumins (53.3%) were the dominant protein fraction followed by globulins (18.7%), glutelins (8.8%) and prolamins (2.7%). Regarding functional properties, the Pachyrhizus erosus seed protein isolates exhibited 8% of least gelation concentration, water absorption capacity of 3.0 g g -1, oil absorption capacity of 0.8 g g -1 , protein solubility of 81.0%, foaming capacity of 37.1%, foam stability of 73.8%, emulsion activity of 13.8% and emulsion stability of 9.2%. In vitro protein digestibility of the raw and cooked beans was 87.6% and 84.3%, respectively. The electrophoretic pattern of Pachyrhizus erosus protein showed major bands corresponding to molecular weight 13.3, 15, 29.8, 54.4 and above 84.7 kDa. The results, suggest that Pachyrhizus erosus seed protein has potential for use in both food and non-food applications such as films and coating.Keywords: Pachyrhizus erosus seed protein, yam bean, functional properties, electrophoretic pattern, protein fractionation and in vitro protein digestibility

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“…Numerous protein extraction methods are available for the isolation of proteins from plant-based materials. Kiosseoglou & Paraskevopoulou (2011) demonstrated that wet extraction could be exploited for preparing protein concentrates and isolates containing 70% and 90% protein, respectively. According to Berghout et al (2015), wet fractionation enables obtaining lupine protein concentrates having 89.70% protein content.…”

Section: Influence Of Fermentation On Protein Content Of Lupine Protementioning

confidence: 99%

Nutraceuticals in gummy candies form prepared from lacto‐fermented lupine protein concentrates, as high‐quality protein source, incorporated with Citrus paradise L. essential oil and xylitol

Bartkienė

Šakienė

Bartkevičs

et al. 2018

Int J of Food Sci Tech

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Summary As an addition to a normal diet, the use of food enriched with functional compounds has become increasingly popular. Alternatively, functional ingredients can be incorporated into nutraceuticals in gummy candies (GC) form. This study aimed to adapt lacto‐fermented lupine protein concentrates, as high‐quality protein and genistein sources, with Citrus paradise essential oil (EO), an antimicrobial and bean taste masking agent, and xylitol, a low glycaemic index sweetener, for preparation of nutraceuticals in GC form. For GC preparation, submerged fermentation with Lactobacillus sakei lupine variety Vilniai protein concentrate was selected, which had the highest protein content (90.11%), protein digestibility (89.94%) and genistein content (30.93 μg g−1) and the lowest trypsin inhibitors activity (19.40%), among the concentrates assessed. GC formulated with xylitol, ascorbic acid, grapefruit EO (up to 0.2%) and lupine protein concentrate (up to 13.0%) allowed obtaining products that exhibited a good texture, high overall acceptability and contained desirable functional compounds.

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Functional and physicochemical properties of pulse proteins

Cited by 32 publications

References 55 publications

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgarisL.) flours

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgarisL.) flours

Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

Nutraceuticals in gummy candies form prepared from lacto‐fermented lupine protein concentrates, as high‐quality protein source, incorporated with Citrus paradise L. essential oil and xylitol

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