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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: |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
