Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
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Autor/a
Aguiló-Aguayo, Ingrid
Alvarez, Carlos
Saperas, Montse
Rivera, Ana
Lafarga, Tomás
Fecha de publicación
2021-06-15ISSN
0950-5423
Resumen
Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± 4.15% and 0.248 ± 0.008%, respectively. The oil- and water-holding capacities of GPI were calculated as 2.76 ± 0.33 and 1.25 ± 0.11 g g−1 of GPI, respectively (P < 0.05). Foaming and emulsifying properties were found to be pH-dependent (P < 0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 ± 5.30% and 78.75 ± 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 ± 0.0 and 93.9 ± 0.1, respectively (P < 0.05). Results obtained in the current study demonstrate the potential applications of Ganxet-derived proteins as techno-functional ingredients for the development of novel foods.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
24
Publicado por
Wiley
Publicado en
International Journal of Food Science and Technology
Citación
Aguiló‐Aguayo, Ingrid, Carlos Álvarez, Montse Saperas, Ana Rivera, Maribel Abadias, and Tomás Lafarga. 2021. "Proteins Isolated From Ganxet Common Bean ( Phaseolus Vulgaris L.) Landrace: Techno‐Functional And Antioxidant Properties". International Journal Of Food Science & Technology 56 (11): 5452-5460. doi:10.1111/ijfs.15201.
Número del acuerdo de la subvención
MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/IJC2018-035287-I/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
Program
Postcollita
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