| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
10/01/2023 |
|
Data da última atualização: |
23/05/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
GOUVÊA, L. DE P.; CALDEIRA, R.; AZEVEDO, T. de L.; GALDEANO, M. C.; FELBERG, I.; LIMA, J. R.; SILVA, C. M. |
|
Afiliação: |
LUCAS DE PAIVA GOUVÊA, UFRRJ; RODRIGO CALDEIRA, UFRRJ; TATIANA DE LIMA AZEVEDO, CTAA; MELICIA CINTIA GALDEANO, CTAA; ILANA FELBERG, CTAA; JANICE RIBEIRO LIMA, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
|
Título: |
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Food Hydrocolloids, v. 137, 1083512023, april 2023. |
|
Idioma: |
Inglês |
|
Notas: |
Na publicação: Caroline Grassi Mellinger. |
|
Conteúdo: |
The development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market. |
|
Palavras-Chave: |
Food applications; Phaseolus vulgaris Pinto Group; Plant-based; Protein technological propert; Pulses morphology. |
|
Thesaurus Nal: |
Food technology; Ingredients. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02428naa a2200289 a 4500
001 2150831
005 2023-05-23
008 2023 bl uuuu u00u1 u #d
100 1 $aGOUVÊA, L. DE P.
245 $aPhysical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market.$h[electronic resource]
260 $c2023
500 $aNa publicação: Caroline Grassi Mellinger.
520 $aThe development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market.
650 $aFood technology
650 $aIngredients
653 $aFood applications
653 $aPhaseolus vulgaris Pinto Group
653 $aPlant-based
653 $aProtein technological propert
653 $aPulses morphology
700 1 $aCALDEIRA, R.
700 1 $aAZEVEDO, T. de L.
700 1 $aGALDEANO, M. C.
700 1 $aFELBERG, I.
700 1 $aLIMA, J. R.
700 1 $aSILVA, C. M.
773 $tFood Hydrocolloids$gv. 137, 1083512023, april 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 488 | |
| Registros recuperados : 488 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
