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Rheological properties and gel strength of P haseolus lunatus protein/carboxymethylated flamboyant gum systems
Author(s) -
CorzoRios Luis Jorge,
SolorzaFeria Javier,
BetancurAncona David,
ChelGuerrero Luis
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12448
Subject(s) - rheology , chemistry , hydrolysate , shear thinning , consistency index , hydrolysis , hydrolyzed protein , factorial experiment , chromatography , food science , materials science , mathematics , organic chemistry , composite material , statistics
Summary The rheological behaviour and gel strength of hydrocolloid mixture systems ( HMS s) of carboxymethylated flamboyant gum ( CFG ) with protein hydrolysates ( PH s) of P haseolus lunatus were examined to evaluate the influence of the protein/polysaccharide ratio (2:1 and 3:1), p H (3 and 9) and concentration of solids, according to a 2 3 factorial design. The protein concentrate of P . lunatus was hydrolysed with pepsin–pancreatin enzymes. The flow curve results were fitted to the O stwald–de W aele 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 s n to 1.2 Pa s n . The analyses of variance showed that the ratio of PH / CFG and p H 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 ).