Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels

6 pages, 4 figures, 2 tables. Available online 4 August 2011.

Detalles Bibliográficos
Autores: Ribotta, Pablo D., Colombo, Andrés, Rosell, Cristina M.
Tipo de recurso: artículo
Fecha de publicación:2011
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/41603
Acceso en línea:http://hdl.handle.net/10261/41603
Access Level:acceso abierto
Palabra clave:Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
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spelling Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gelsRibotta, Pablo D.Colombo, AndrésRosell, Cristina M.Pea proteinsEnzymesCassava starchCorn starchsGels6 pages, 4 figures, 2 tables. Available online 4 August 2011.The interactions between starch and proteins during processing influence pasting and rheological properties of starch and produce modifications on starch gel structure. Enzymatic modifications have been proposed for overcoming the limitations of using proteins as food ingredients. This work aimed to study the impact of native and enzymatically modified pea proteins on the properties of protein–starch (from cassava or corn) gels. Pea protein isolate (PPI) was incubated with endopeptidase (AL) or microbial transglutaminase (TG). Pasting profile, rheological behaviour and water retention capacity of protein–starch gels were analyzed. Protein (native and enzymatically modified) incorporation increased the viscosity of both corn and cassava starches during gel preparation. However, the hydrolyzed protein reduced drastically the increment of viscosity of protein–starch gels. The addition of PPI led to corn starch network that shifted from an elastic-like nature to a more viscous-like, whereas the opposite effect was observed in cassava gel network. TG- and AL-treated proteins led to a decrease of both G′ and G″ moduli of protein–starch gels, and AL-treated proteins showed the highest decrease on these parameters. Hydrolyzed proteins also favoured the syneresis of the protein–corn starch gel, whereas crosslinked proteins tended to reduce it. Enzymatic modifications of pea proteins affected significantly pasting and rheological properties of protein–starch gels.Authors would like to thank the CSIC and the Spanish Ministerio de Ciencia e Innovación (Project AGL 2008-00092 ALI), the Consejo Nacional de Ciencia y Técnica (CONICET) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) for financial support. P.D. Ribotta would like to thank Conselleria de Educacio I Ciencia of the Comunidad Valenciana for his postdoctoral grant.Peer reviewedElsevier201120112012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/41603reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.foodhyd.2011.07.006info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/416032026-05-22T06:33:51Z
dc.title.none.fl_str_mv Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
title Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
spellingShingle Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
Ribotta, Pablo D.
Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
title_short Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
title_full Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
title_fullStr Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
title_full_unstemmed Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
title_sort Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
dc.creator.none.fl_str_mv Ribotta, Pablo D.
Colombo, Andrés
Rosell, Cristina M.
author Ribotta, Pablo D.
author_facet Ribotta, Pablo D.
Colombo, Andrés
Rosell, Cristina M.
author_role author
author2 Colombo, Andrés
Rosell, Cristina M.
author2_role author
author
dc.subject.none.fl_str_mv Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
topic Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
description 6 pages, 4 figures, 2 tables. Available online 4 August 2011.
publishDate 2011
dc.date.none.fl_str_mv 2011
2011
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/41603
url http://hdl.handle.net/10261/41603
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.foodhyd.2011.07.006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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