44F-23 |
Structural analysis of seed, flour, concentrates and isolates of Lupinus mutabilis, and their mixtures behaviour with wheat flour |
G. DÁVILA-ORTÍZ, Dpto. de Graduados e Investigacion en Alimentos, Escuela Nacional de Ciencias Biologicas del IPN, Plan de Ayala y Prolongacion de Carpio S/N, Mexico D.F:, 11340, Mexico, N. Güemes Vera, Dpto.de Graduados e Investigacion en Alimentos, Escuela Nacional de Ciencias Biologicas del IPN, Plan de Ayala y Prolongacion de Carpio S/N, Mexico D.F., 11340, Mexico, and O. Arciniega Ruiz de Esparza, Dpto. Morfologia, Escuela Nacional de Ciencias Biologicas del IPN, Prolongacion de Carpio y Plan de Ayala S/N, Mexico D.F., 11340, Mexico. The structural changes that occur in seeds when they are subjected to a physical and chemical procedures are relatively limited . The aim of this study was to investigate the microstructure of the Lupines mutabilis seed and the changes related to various physical (milling) and chemical treatments (alkali and acid medium) for obtain Flour (F), Protein Concentrates (PC), and Protein Isolates (PI) through Light Microscopy (LM) employing Papanicolaou (topographic) (PAP) and Naftol Blue Black- Schiff reagent (cytochemical) (PAS-BBN) techniques, and Scanning Electronic Microscopy (SEM). Then compare these structural analyses with those obtained with mixtures of wheat flour and L. mutabilis F,PC and PI. The seed milling for obtain meal showed a large number of protein bodies surrounded by cell wall. Beside chemical treatments, promoted evident alterations in the microscopic appearance of the cell walls, changes that ranged from an apparently thinner surface to and almost complete disruption indicating that the protein enriched obtention procedure, made influence the microstructural and protein digestibility features of the leguminoses materials. The structural analyses of the mixtures wheat flour-Lupin F, CP and IP showed independence of each protein fractions, characteristical little proteins bodies for wheat meal and the bigger and modified for lupin F, CP and IP, suggesting possible difficulty for obtain a good dough rheologycal behavior.
Session 44F, Product Development
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