Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

Functionality and digestibility of albumins and globulins from lentil and horse gram and their... Functional properties of albumins, globulins and starches from lentil and horse gram were determined. The affect of incorporation of proteins in starch suspensions on in vitro digestibility of proteins (IVPD) and rheology of starches were also evaluated. Albumins showed better foaming capacity and foam stability as compared to globulins. Globulins from both the pulses showed higher emulsifying activity index and water absorption capacity than albumins. Globulins from both the pulses showed higher proportion of serine, aspartic acid, alanine, methionine, valine, lysine and proline and lower glutamine, glycine and cystine content as compared to albumins. Globulins showed higher IVPD as compared to albumins for both the pulses. Both albumins and globulins in the presence of starch showed improvement in IVPD. Storage modulus (G′Peak) and loss modulus (G″ Peak) of starches from both the pulses decreased on addition of albumins and globulins; however, greater decrease was observed upon incorporation of globulins. The retrogradation tendency of starch gels from both the pulses decreased on incorporation of both the proteins. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.07.013
Publisher site
See Article on Publisher Site

Abstract

Functional properties of albumins, globulins and starches from lentil and horse gram were determined. The affect of incorporation of proteins in starch suspensions on in vitro digestibility of proteins (IVPD) and rheology of starches were also evaluated. Albumins showed better foaming capacity and foam stability as compared to globulins. Globulins from both the pulses showed higher emulsifying activity index and water absorption capacity than albumins. Globulins from both the pulses showed higher proportion of serine, aspartic acid, alanine, methionine, valine, lysine and proline and lower glutamine, glycine and cystine content as compared to albumins. Globulins showed higher IVPD as compared to albumins for both the pulses. Both albumins and globulins in the presence of starch showed improvement in IVPD. Storage modulus (G′Peak) and loss modulus (G″ Peak) of starches from both the pulses decreased on addition of albumins and globulins; however, greater decrease was observed upon incorporation of globulins. The retrogradation tendency of starch gels from both the pulses decreased on incorporation of both the proteins.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

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