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Effect of different technological factors on the gelation of a low-lectin bean protein isolate

Authors :
Conferencia de Rectores de las Universidades Españolas
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas (España)
Moreno Conde, Helena María
Díaz, M. Teresa
Borderías, A. Javier
Domínguez-Timón, Fátima
Varela, Alejandro
Tovar, C. A.
Pedrosa, Mercedes M.
Conferencia de Rectores de las Universidades Españolas
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas (España)
Moreno Conde, Helena María
Díaz, M. Teresa
Borderías, A. Javier
Domínguez-Timón, Fátima
Varela, Alejandro
Tovar, C. A.
Pedrosa, Mercedes M.
Publication Year :
2022

Abstract

Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.

Details

Database :
OAIster
Notes :
English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1333185087
Document Type :
Electronic Resource