RT Journal Article
T1 Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
A1 Moreno Conde, Helena María
A1 Díaz, María Teresa
A1 Borderías, A. Javier
A1 Domínguez Timón, Fátima
A1 Varela, Alejandro
A1 Tovar, Clara A.
A1 Pedrosa, Mercedes M.
AB 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.
PB Elsevier
SN 0921-9668
YR 2022
FD 2022-03-05
LK https://hdl.handle.net/20.500.14352/71475
UL https://hdl.handle.net/20.500.14352/71475
LA eng
NO CRUE-CSIC (Acuerdos Transformativos 2022)
DS Docta Complutense
RD 7 may 2024