Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums

Nighat Raza, Adeel Hakim, M. Shahbaz, M. Farid
{"title":"Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums","authors":"Nighat Raza, Adeel Hakim, M. Shahbaz, M. Farid","doi":"10.54393/df.v4i01.72","DOIUrl":null,"url":null,"abstract":"Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T1. KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"54 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"DIET FACTOR (Journal of Nutritional & Food Sciences)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54393/df.v4i01.72","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T1. KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.
不同树胶对红芸豆分离蛋白胶凝性能的影响
由于动物基水胶体的消费量增加,需求增加,以及与动物基水胶体相关的问题是宗教信仰和疯牛病,研究人员正在寻找水胶体的替代来源,如海洋和植物基水胶体。目的:考察不同胶源分离红芸豆蛋白的胶凝特性。方法:用红芸豆蛋白(KPI)-卡拉胶(CG)和蛋白-黄原胶(XG)胶制备6种不同浓度的胶凝粉。结果:除T1处理外,添加蛋白质可提高凝胶的可塑性,且在所有处理中均表现出较高的华花强度和硬度。KPI-CG凝胶的开花强度分别为198.67±1.53g、249.67±1.53g和282.33±1.56g, KPI-XG凝胶的开花强度分别为170.33±1.6g、232.67±2.08g和256.67±2.52g;KPI-CG凝胶硬度分别为23.5±0.5N、37±1N、42.33±1.54N和KPI-XG凝胶硬度分别为22±1N、34±1N、40±1N。G α α α值低于G α α α值,表明在所有浓度下均具有胶凝能力。加入最大胶浓度的卡拉胶蛋白胶凝剂后,胶凝强度最高,为1629.99±16.12 pa,是KPI-XG胶凝弹性878.043±8.08 pa的两倍。结论:KPI-CG混合凝胶具有较好的胶凝强度。这项工作的结果将为开发一种新的基于植物蛋白的凝胶系统和在酸奶中使用凝胶提供基础,这可能比单独的蛋白质或牙龈增加功能,并取代动物基凝胶成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信