| Full text | |
| Author(s): |
Sales, Anne Caroline A.
;
de Oliveira, Renato Ishige Borges
;
Tavares, Guilherme M.
Total Authors: 3
|
| Document type: | Journal article |
| Source: | FOOD HYDROCOLLOIDS; v. 157, p. 12-pg., 2024-07-27. |
| Abstract | |
Despite the growing market for plant-based products, rarely a single plant protein source manages to provide all the essential amino acids in a balanced way. Mixed protein systems combining proteins from more than one plant source may be useful to overcome this drawback. However, the mixture of proteins from different plant sources may impact the technological performance of the system. In this context, the influence of heat treatments of 75 and 95 degrees C for 15 min at neutral pH on the colloidal and the techno-functional properties of mixtures of protein isolates from lentil and oat (LO) and from faba bean and oat (FO) were investigated. The applied heat treatments induced subtle changes in the colloidal properties of the different systems. It was evidenced by size exclusion chromatography that oat proteins were more prone to heat induced changes than lentil or faba bean proteins. Regarding the techno-functional properties, mixing the proteins from the different sources had an antagonistic effect on foamability. On the other hand, an additive effect was observed for emulsifying capacities, with legume proteins displaying values between 93 and 100%, oat proteins close to 65%, and mixed systems between 78 and 93 %. Vicilin (7S) and beta-basic subunits of legumin (11S) from lentil and faba bean, and oat 12S globulin were the main protein fractions stabilizing the interface of the obtained emulsions. The proteins from both sources coexisted at the interface of the emulsions stabilized by the mixed systems. The microstructure of the thermoinduced gels was dictated by oat proteins. However, the different legumes played a determining role in the critical gelling concentration measured (8 % w/w and 11.5 % w/w respectively for LO and FO). Mixing oat proteins with lentil or faba bean proteins allows modulating the techno-functional performance of the systems, thus represents an opportunity for innovative applications. (AU) | |
| FAPESP's process: | 08/57906-3 - Instituto Nacional de Fotônica Aplicada à Biologia Celular - INFABIC |
| Grantee: | Hernandes Faustino de Carvalho |
| Support Opportunities: | Research Projects - Thematic Grants |
| FAPESP's process: | 18/03822-5 - Multi-user equipment approved in grant 2017/09214-4: preparative chromatography system - Akta pure (Ge healthcare) |
| Grantee: | Guilherme Miranda Tavares |
| Support Opportunities: | Multi-user Equipment Program |
| FAPESP's process: | 18/23752-1 - Multi0user equipment approved in grant 2013/07914-8: high-speed liquid chromatography coupled to arrangement of diodes, fluorescence and masses |
| Grantee: | Adriana Zerlotti Mercadante |
| Support Opportunities: | Multi-user Equipment Program |