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dc.contributor.author
Ribotta, Pablo Daniel
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dc.contributor.author
Colombo, Andrés
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dc.contributor.author
Rosell, Carlos Alberto
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dc.date.available
2023-05-19T14:32:00Z
dc.date.issued
2012-02
dc.identifier.citation
Ribotta, Pablo Daniel; Colombo, Andrés; Rosell, Carlos Alberto; Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels; Elsevier; Food Hydrocolloids; 27; 1; 2-2012; 185-190
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/198111
dc.description.abstract
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. © 2011 Elsevier Ltd.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CASSAVA STARCH
dc.subject
CORN STARCH
dc.subject
ENZYMES
dc.subject
GELS
dc.subject
PEA PROTEINS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-05-18T14:37:34Z
dc.identifier.eissn
1873-7137
dc.journal.volume
27
dc.journal.number
1
dc.journal.pagination
185-190
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rosell, Carlos Alberto. Institute of Agrochemistry and Food Technology; España
dc.journal.title
Food Hydrocolloids
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X11002074
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodhyd.2011.07.006
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