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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/01/2023 |
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Data da última atualização: |
23/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOUVÊA, L. DE P.; CALDEIRA, R.; AZEVEDO, T. de L.; GALDEANO, M. C.; FELBERG, I.; LIMA, J. R.; SILVA, C. M. |
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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. |
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Título: |
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Hydrocolloids, v. 137, 1083512023, april 2023. |
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Idioma: |
Inglês |
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Notas: |
Na publicação: Caroline Grassi Mellinger. |
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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. |
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Palavras-Chave: |
Food applications; Phaseolus vulgaris Pinto Group; Plant-based; Protein technological propert; Pulses morphology. |
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Thesaurus Nal: |
Food technology; Ingredients. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
03/11/2010 |
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Data da última atualização: |
09/07/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
CARVALHO, P. C. de F.; ANGHINONI, I.; MORAES, A. de; SOUZA, E. D. de; SULC, R. M.; LANG, C. R.; FLORES, J. P. C.; LOPES, M. L. T.; SILVA, J. L. S. da; CONTE, O.; WESP. C. DE L.; LEVIEN, R.; FONTANELI, R. S.; BAYER, C. |
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Afiliação: |
PAULO CÉSAR DE FACCIO CARVALHO, UFRGS; IBANOR ANGHINONI, UFRGS; ANIBAL DE MORAES, UFPR; EDICARLOS DAMACENA DE SOUZA, UFGO; REUBEN MARK SULC, OHIO STATE UNIVERSITY; CLAUDETE REISDORFER LANG, UFPR; JOÃO PAULO CASSOL FLORES, VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVERSITY; MARÍLIA LAZZAROTTO TERRA LOPES, UFRGS; JAMIR LUIS SILVA DA SILVA, CPACT; OSMAR CONTE, UFRGS; CRISTIANE DE LIMA WESP, UFRGS; RENATO LEVIEN, UFRGS; RENATO SERENA FONTANELI, CNPT; CIMELIO BAYER, UFRGS. |
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Título: |
Managing grazing animals to achieve nutrient cycling and soil improvement in no-till integrated systems. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Nutrient Cycling in Agroecosystem, v. 88, n. 2, p. 259-273, Nov. 2010. |
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ISSN: |
1385-1314 (Print) 1573-0867 (Online) |
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DOI: |
10.1007/s10705-010-9360-x |
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Idioma: |
Inglês |
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Conteúdo: |
Crop-livestock systems are regaining their importance as an alternative to unsustainable intensive farming systems. Loss of biodiversity, nutrient pollution and habitat fragmentation are a few of many concerns recently reported with modern agriculture. Integrating crops and pastures in no-till systems can result in better environmental services, since conservation agriculture is improved by system diversity, paths of nutrient flux, and other processes common in nature. The presence of large herbivores can positively modify nutrient pathways and soil aggregation, increasing soil quality. Despite the low diversity involved, the integration of crops and pastures enhances nature?s biomimicry and allows attainment of a higher system organization level. This paper illustrates these benefits focusing on the use of grazing animals integrated with crops under no-tillage systems characteristic of southern Brazil. |
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Palavras-Chave: |
Alimentação animal; ILP. |
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Thesagro: |
Pastagem; Plantio Direto. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://link.springer.com/content/pdf/10.1007%2Fs10705-010-9360-x.pdf
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Marc: |
LEADER 01949naa a2200349 a 4500
001 1865937
005 2019-07-09
008 2010 bl --- 0-- u #d
022 $a1385-1314 (Print) 1573-0867 (Online)
024 7 $a10.1007/s10705-010-9360-x$2DOI
100 1 $aCARVALHO, P. C. de F.
245 $aManaging grazing animals to achieve nutrient cycling and soil improvement in no-till integrated systems.$h[electronic resource]
260 $c2010
520 $aCrop-livestock systems are regaining their importance as an alternative to unsustainable intensive farming systems. Loss of biodiversity, nutrient pollution and habitat fragmentation are a few of many concerns recently reported with modern agriculture. Integrating crops and pastures in no-till systems can result in better environmental services, since conservation agriculture is improved by system diversity, paths of nutrient flux, and other processes common in nature. The presence of large herbivores can positively modify nutrient pathways and soil aggregation, increasing soil quality. Despite the low diversity involved, the integration of crops and pastures enhances nature?s biomimicry and allows attainment of a higher system organization level. This paper illustrates these benefits focusing on the use of grazing animals integrated with crops under no-tillage systems characteristic of southern Brazil.
650 $aPastagem
650 $aPlantio Direto
653 $aAlimentação animal
653 $aILP
700 1 $aANGHINONI, I.
700 1 $aMORAES, A. de
700 1 $aSOUZA, E. D. de
700 1 $aSULC, R. M.
700 1 $aLANG, C. R.
700 1 $aFLORES, J. P. C.
700 1 $aLOPES, M. L. T.
700 1 $aSILVA, J. L. S. da
700 1 $aCONTE, O.
700 1 $aWESP. C. DE L.
700 1 $aLEVIEN, R.
700 1 $aFONTANELI, R. S.
700 1 $aBAYER, C.
773 $tNutrient Cycling in Agroecosystem$gv. 88, n. 2, p. 259-273, Nov. 2010.
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