Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891563 | LWT - Food Science and Technology | 2018 | 7 Pages |
Abstract
Impact of high pressure (HP) treatment (200, 400 and 600â¯MPa for 15â¯min) on the functional, structural and rheological properties of red kidney bean protein isolate (KBPI) was investigated. HP treatment significantly influenced the water holding capacity, foaming, emulsifying properties, at above 600â¯MPa. FTIR spectroscopy traced the changes in the secondary structure (β-sheets) with the pressure treatment. Oscillatory rheological measurement of the HP-treated KBPI dispersions showed a significant increase in the Gâ² and the Gâ³ with increasing frequency, and a distinct thermal denaturation temperature (Td). DSC measurement showed a slightly higher Td values (105â¯Â°C) than rheometry. SDS-PAGE profiles revealed that the HP had a little effect on the protein structure when samples were treated below 600â¯MPa. The potential of plant-derived proteins have increased tremendously, and the developed KBPI could be used as one of the functional and nutritional ingredients in the food industry.
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Authors
Jasim Ahmed, Noor Al-Ruwaih, Mehrajfatema Mulla, Muhammad H. Rahman,