Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

Effect of high pressure treatment on functional, rheological and structural properties of kidney... Impact of high pressure (HP) treatment (200, 400 and 600 MPa for 15 min) on the functional, structural and rheological properties of red kidney bean protein isolate (KBPI) was investigated. HP treatment significantly influenced the water holding capacity, foaming, emulsifying properties, at above 600 MPa. FTIR spectroscopy traced the changes in the secondary structure (β-sheets) with the pressure treatment. Oscillatory rheological measurement of the HP-treated KBPI dispersions showed a significant increase in the G′ and the G″ with increasing frequency, and a distinct thermal denaturation temperature (Td). DSC measurement showed a slightly higher Td values (105 °C) than rheometry. SDS-PAGE profiles revealed that the HP had a little effect on the protein structure when samples were treated below 600 MPa. The potential of plant-derived proteins have increased tremendously, and the developed KBPI could be used as one of the functional and nutritional ingredients in the food industry. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.054
Publisher site
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Abstract

Impact of high pressure (HP) treatment (200, 400 and 600 MPa for 15 min) on the functional, structural and rheological properties of red kidney bean protein isolate (KBPI) was investigated. HP treatment significantly influenced the water holding capacity, foaming, emulsifying properties, at above 600 MPa. FTIR spectroscopy traced the changes in the secondary structure (β-sheets) with the pressure treatment. Oscillatory rheological measurement of the HP-treated KBPI dispersions showed a significant increase in the G′ and the G″ with increasing frequency, and a distinct thermal denaturation temperature (Td). DSC measurement showed a slightly higher Td values (105 °C) than rheometry. SDS-PAGE profiles revealed that the HP had a little effect on the protein structure when samples were treated below 600 MPa. The potential of plant-derived proteins have increased tremendously, and the developed KBPI could be used as one of the functional and nutritional ingredients in the food industry.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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