TY - JOUR
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 - 2014/6
Y1 - 2014/6
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).
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).
KW - Flamboyant
KW - Gums
KW - Hydrolysates
KW - Phaseolus lunatus
KW - Rheology
UR - http://www.scopus.com/inward/record.url?scp=84900468906&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12448
DO - 10.1111/ijfs.12448
M3 - Artículo
SN - 0950-5423
VL - 49
SP - 1513
EP - 1521
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 6
ER -