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

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 ).