Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
| العنوان: | Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties |
|---|---|
| المؤلفون: | Montse Saperas, Ana Rivera, Carlos Álvarez, Maribel Abadias, Tomás Lafarga, Ingrid Aguiló-Aguayo |
| المساهمون: | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Producció Vegetal, Postcollita |
| المصدر: | IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Functional properties, Antioxidant, 663/664, biology, Chemistry, medicine.medical_treatment, Common bean--Research, Ganxet beans, Vegetable Proteins, biology.organism_classification, Industrial and Manufacturing Engineering, Antioxidant activity, Vegetable proteins, Common beans, medicine, Mongetes--Catalunya, Food science, Phaseolus, Enginyeria agroalimentària::Agricultura::Producció vegetal [Àrees temàtiques de la UPC], Food Science |
| الوصف: | 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. info:eu-repo/semantics/acceptedVersion |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9e0c438301fb51e48da37eac345f400 https://hdl.handle.net/2117/358866 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....d9e0c438301fb51e48da37eac345f400 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |