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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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| Registros recuperados : 80 | |
| 4. |  | CASTRO, M. F. A. de; CASTRO, A. C. R. de; LOGES, V.; GIONGO, V. Nutrição. In: CASTRO, A. C. R. de; TERAO, D.; CARVALHO, A. C. P. P. de; LOGES, V. (Ed.). Antúrio. Fortaleza: Embrapa Agroindústria Tropical, 2012. cap. 6, p. 83-100.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 12. | | LEITE, K. P.; GUIMARÃES, W. N. R.; PESSOA, C. de O.; LOGES, V. Desesnvolvimento de plântulas de helicônias a partir de embrião zigótico. In: SIMPÓSIO BRASILEIRO DE RECURSOS GENÉTICOS, 2., 2008, Brasília, DF. Anais... Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia: Fundação de Apoio à Pesquisa Científica e Tecnológica - FUNCREDI, 2008. p.431.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 16. | | SILVA, M. F. dos S.; SILVA, S. S. L.; FALEIRO, F. G.; PIRES, I. L. B.; LOGES, V. Produtividade floral de cultivares de maracujá ornamental na região da zona da mata de Pernambuco. In: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 24.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 11., 2023, Bento Gonçalves. Novos rumos pós-pandemia. Anais... São Paulo: Infobiblos, 2023. Resumo 112.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Cerrados. |
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| 18. | | SILVA, M. F. dos S.; SILVA, S. S. L.; PESSOA, V. G.; FALEIRO, F. G.; LOGES, V. Potencial ornamental de espécies nativas de Passiflora spp. em fachada verde. In: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 24.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 11., 2023, Bento Gonçalves. Novos rumos pós-pandemia. Anais... São Paulo: Infobiblos, 2023. Resumo 113.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Cerrados. |
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| 19. | | CASTRO, A. C. R. de; WILLADINO, L. G.; LOGES, V.; CASTRO, M. F. A.; ARAGAO, F. A. S. de. Macronutrients deficiency in Heliconia psittacorum x Heliconia spathocircinata 'Golden Torch'. Revista Ciência Agronômica, Fortaleza, v. 46, n. 2, p. 258-265, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 80 | |
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