Efecto del tratamiento térmico sobre las características tecno-funcionales de concentrados proteínicos de dos especies de frijol del género Vigna
DOI:
https://doi.org/10.29105/idcyta.v8i1.10Keywords:
Proteinic concentrate, Vigna unguiculata, Vigna umbellata, techno-functional propertiesAbstract
The functional properties of proteins are essential in the food industry since they influence the characteristics of the food; they are a part of, therefore, consumer acceptance. Specifically, legume proteins are relevant for their content of essential amino acids. However, not all legume genera and species have been characterized, as is the case of the genus Vigna. Therefore, the objective of this work was to evaluate the effect of heat treatment on the techno-functional characteristics of Vigna umbellata and Vigna unguiculata protein concentrates. The results indicated that the thermal treatment did not influence the hydration properties (water retention capacity and water absorption capacity), possibly due to solubility or oil absorption capacity. The pH 12 had higher foaming activity, and the hydrothermal treatment caused higher foaming stability at 30 and 120 min. According to the results obtained, the thermal treatment does not generate essential changes in the techno-functional characteristics of the protein isolates of the two species of the genus Vigna. However, pH is a critical parameter for some properties.
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Copyright (c) 2023 P. Mancera-Castro, L. González-Cruz, L.B. Hernández-Acevedo, G. Teniente-Martínez,, J.M.S. Juárez-Goiz, A. Bernardino-Nicanor
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