18E-12 |
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M. A. Huerta-Abrego, L. A. CHEL-GUERRERO, and D. Betancur-Ancona. Facultad de Ingeniería Química, Univ. Autónoma de Yucatán, Av. Juárez 421. Cd. Industrial, Mérida, 97288, Mexico Proteins have important nutritional and functional properties in food systems, and alternative low-cost sources, such as legumes, are being developed for industrial use. This requires data on their functional properties under different conditions. A protein concentrate from Phaseolus lunatus (baby lima bean) was mixed with starches from cassava (Manihot esculenta), maize (Zea mays) and baby lima bean, to modify its functional properties. The cassava starch blend had the best functional properties, with the highest swelling power (35.71 g of water/g of sample), water absorption (24.25 g of water/g of sample) and water solubility (32.1%) at 90º C. This blend also had the highest emulsifying capacity (484.3% /g of protein) and highest viscosity (960 UB) of the three blends. Gelatinization temperatures were 72.3º C for the cassava starch blend, 75º C for the maize starch blend and 81.4º C for baby lima bean starch blend, all higher than those for native starches. The baby lima bean starch blend was the only one with syneresis (15 g/50mL). Foaming capacity of the protein concentrate increased when mixed with the starches: the maize starch blend was more stable at pH 2, whereas baby lima bean starch blend was stable at both pH 2 and 8. The firmest gels were obtained with the baby lima bean starch blend (0.2182 kgf), followed by the maize starch blend (0.0338 kgf), and the cassava starch blend (0.0112 kgf). The most elastic gels were had with the cassava starch blend, with a 14.9 mm deformation. Functional evaluation of the blends indicated an interaction between protein and starch, while results varied in comparison to native starches and protein concentrates in different evaluations.
Session 18E, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |