Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions
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Autor/a
Lafarga, Tomás
Álvarez, Carlos
Villaró, Sílvia
Bobo, Gloria
Aguiló-Aguayo, Íngrid
Fecha de publicación
2019-07-10ISSN
1365-2621
Resumen
Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams and
emulsions, generally made using proteins derived from soy or animal sources. However, the
increasing number of consumers following a vegan diet has led to a higher demand for novel
foods formulated using plant-derived proteins. The current study evaluated the functional
properties of proteins obtained by alkaline solubilisation from common pulses. Water- and oilholding capacities varied within the ranges 2.39–6.78 and 3.46–6.37 g of water or oil per g or
protein concentrate, respectively. Emulsifying capacity and stability was higher at pH values 2.0
and 10.0. A similar trend was observed for foaming capacity and stability. Proteins isolated from
fava beans showed the highest foaming capacity, calculated as 56.7 ± 2.9 and 56.7 ± 2.7% when
measured at pH 2.0 and 10.0, respectively (P < 0.05). Overall, studied proteins showed potential
for their use in edible foams, emulsions and other innovative products.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
15
Publicado por
Wiley
Publicado en
International Journal of Food Science and Technology
Citación
Lafarga, Tomás, Carlos Álvarez, Silvia Villaró, Gloria Bobo, and Ingrid Aguiló‐Aguayo. 2019. "Potential Of Pulse‐Derived Proteins For Developing Novel Vegan Edible Foams And Emulsions". International Journal Of Food Science & Technology 55 (2): 475-481. doi:10.1111/ijfs.14286.
Número del acuerdo de la subvención
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/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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