Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

Luis Jorge Corzo-Rios, Javier Solorza-Feria, David Betancur-Ancona, Luis Chel-Guerrero

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Abstract

The rheological behaviour and gel strength of hydrocolloid mixture systems (HMSs) of carboxymethylated flamboyant gum (CFG) with protein hydrolysates (PHs) of Phaseolus lunatus were examined to evaluate the influence of the protein/polysaccharide ratio (2:1 and 3:1), pH (3 and 9) and concentration of solids, according to a 23 factorial design. The protein concentrate of P. lunatus was hydrolysed with pepsin-pancreatin enzymes. The flow curve results were fitted to the Ostwald-de Waele model. The flow behaviour index (0.66-0.78) for all conditions studied was indicative of the shear-thinning behaviour. For the HMS, the consistency index (k) values ranged from 0.4 Pa sn to 1.2 Pa sn. The analyses of variance showed that the ratio of PH/CFG and pH were the main variables that had significant effect on k values (P < 0.05). Only PH system presented a weak gel-like viscoelastic behaviour. Both functional properties were affected by the protein degree of hydrolysis (DH). © 2013 Institute of Food Science and Technology.
Original languageAmerican English
Pages (from-to)1513-1521
Number of pages1360
JournalInternational Journal of Food Science and Technology
DOIs
StatePublished - 1 Jan 2014

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Phaseolus lunatus
Protein Hydrolysates
Phaseolus
gel strength
protein hydrolysates
Gingiva
rheological properties
Food Technology
Gels
hydrocolloids
Colloids
Proteins
Pancreatin
pancreatin
protein concentrates
proteins
Pepsin A
pepsin
food technology
food science

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title = "Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems",
abstract = "The rheological behaviour and gel strength of hydrocolloid mixture systems (HMSs) of carboxymethylated flamboyant gum (CFG) with protein hydrolysates (PHs) of Phaseolus lunatus were examined to evaluate the influence of the protein/polysaccharide ratio (2:1 and 3:1), pH (3 and 9) and concentration of solids, according to a 23 factorial design. The protein concentrate of P. lunatus was hydrolysed with pepsin-pancreatin enzymes. The flow curve results were fitted to the Ostwald-de Waele model. The flow behaviour index (0.66-0.78) for all conditions studied was indicative of the shear-thinning behaviour. For the HMS, the consistency index (k) values ranged from 0.4 Pa sn to 1.2 Pa sn. The analyses of variance showed that the ratio of PH/CFG and pH were the main variables that had significant effect on k values (P < 0.05). Only PH system presented a weak gel-like viscoelastic behaviour. Both functional properties were affected by the protein degree of hydrolysis (DH). {\circledC} 2013 Institute of Food Science and Technology.",
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T1 - Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

AU - Corzo-Rios, Luis Jorge

AU - Solorza-Feria, Javier

AU - Betancur-Ancona, David

AU - Chel-Guerrero, Luis

PY - 2014/1/1

Y1 - 2014/1/1

N2 - The rheological behaviour and gel strength of hydrocolloid mixture systems (HMSs) of carboxymethylated flamboyant gum (CFG) with protein hydrolysates (PHs) of Phaseolus lunatus were examined to evaluate the influence of the protein/polysaccharide ratio (2:1 and 3:1), pH (3 and 9) and concentration of solids, according to a 23 factorial design. The protein concentrate of P. lunatus was hydrolysed with pepsin-pancreatin enzymes. The flow curve results were fitted to the Ostwald-de Waele model. The flow behaviour index (0.66-0.78) for all conditions studied was indicative of the shear-thinning behaviour. For the HMS, the consistency index (k) values ranged from 0.4 Pa sn to 1.2 Pa sn. The analyses of variance showed that the ratio of PH/CFG and pH were the main variables that had significant effect on k values (P < 0.05). Only PH system presented a weak gel-like viscoelastic behaviour. Both functional properties were affected by the protein degree of hydrolysis (DH). © 2013 Institute of Food Science and Technology.

AB - The rheological behaviour and gel strength of hydrocolloid mixture systems (HMSs) of carboxymethylated flamboyant gum (CFG) with protein hydrolysates (PHs) of Phaseolus lunatus were examined to evaluate the influence of the protein/polysaccharide ratio (2:1 and 3:1), pH (3 and 9) and concentration of solids, according to a 23 factorial design. The protein concentrate of P. lunatus was hydrolysed with pepsin-pancreatin enzymes. The flow curve results were fitted to the Ostwald-de Waele model. The flow behaviour index (0.66-0.78) for all conditions studied was indicative of the shear-thinning behaviour. For the HMS, the consistency index (k) values ranged from 0.4 Pa sn to 1.2 Pa sn. The analyses of variance showed that the ratio of PH/CFG and pH were the main variables that had significant effect on k values (P < 0.05). Only PH system presented a weak gel-like viscoelastic behaviour. Both functional properties were affected by the protein degree of hydrolysis (DH). © 2013 Institute of Food Science and Technology.

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