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

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.

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Main Authors: Ribotta, Pablo D., Colombo, Andrés, Rosell, Cristina M.
Format: artículo biblioteca
Language:English
Published: Elsevier 2012-05
Subjects:Pea proteins, Enzymes, Cassava starch, Corn starchs, Gels,
Online Access:http://hdl.handle.net/10261/41603
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spelling dig-iata-es-10261-416032020-04-07T11:34:04Z Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels Ribotta, Pablo D. Colombo, Andrés Rosell, Cristina M. Pea proteins Enzymes Cassava starch Corn starchs Gels 6 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 reviewed 2011-10-24T07:53:19Z 2011-10-24T07:53:19Z 2012-05 artículo http://purl.org/coar/resource_type/c_6501 Food Hydrocolloids (2012) 27 (1): 185-190 0268-005X http://hdl.handle.net/10261/41603 10.1016/j.foodhyd.2011.07.006 en http://dx.doi.org/10.1016/j.foodhyd.2011.07.006 open Elsevier
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
spellingShingle Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
Ribotta, Pablo D.
Colombo, Andrés
Rosell, Cristina M.
Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
description 6 pages, 4 figures, 2 tables. Available online 4 August 2011.
format artículo
topic_facet Pea proteins
Enzymes
Cassava starch
Corn starchs
Gels
author Ribotta, Pablo D.
Colombo, Andrés
Rosell, Cristina M.
author_facet Ribotta, Pablo D.
Colombo, Andrés
Rosell, Cristina M.
author_sort Ribotta, Pablo D.
title Enzymatic modifications of pea protein and its application in protein-cassava and corn starch 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
publisher Elsevier
publishDate 2012-05
url http://hdl.handle.net/10261/41603
work_keys_str_mv AT ribottapablod enzymaticmodificationsofpeaproteinanditsapplicationinproteincassavaandcornstarchgels
AT colomboandres enzymaticmodificationsofpeaproteinanditsapplicationinproteincassavaandcornstarchgels
AT rosellcristinam enzymaticmodificationsofpeaproteinanditsapplicationinproteincassavaandcornstarchgels
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