dc.contributor.author | Aguiló-Aguayo, Ingrid | |
dc.contributor.author | Alvarez, Carlos | |
dc.contributor.author | Saperas, Montse | |
dc.contributor.author | Rivera, Ana | |
dc.contributor.author | Abadias, Maribel | |
dc.contributor.author | Lafarga, Tomás | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2022-01-27T14:09:15Z | |
dc.date.available | 2022-06-15T22:45:11Z | |
dc.date.issued | 2021-06-15 | |
dc.identifier.citation | 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. | ca |
dc.identifier.issn | 0950-5423 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1576 | |
dc.description.abstract | 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. | ca |
dc.format.extent | 24 | ca |
dc.language.iso | eng | ca |
dc.publisher | Wiley | ca |
dc.relation.ispartof | International Journal of Food Science and Technology | ca |
dc.rights | Copyright © 2021 Institute of Food Science and Technology | ca |
dc.title | Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/IJC2018-035287-I/ES/ / | ca |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1111/ijfs.15201 | ca |
dc.contributor.group | Postcollita | ca |