LIVIVO - Search results -

Search results

Result 1 - 10 of total 163

Search options

Article ; Online: Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market

Shi, Dai / Nickerson, Michael T.

Cereal Chemistry. 2022 Nov., v. 99, no. 6 p.1246-1260

2022

Abstract: BACKGROUND AND OBJECTIVES: The production of faba beans (Vicia Faba L.) is emerging in the Canadian prairies. To investigate their utilization potential as value‐added ingredients, the physicochemical and functional properties of protein isolates ... ...

Abstract	BACKGROUND AND OBJECTIVES: The production of faba beans (Vicia Faba L.) is emerging in the Canadian prairies. To investigate their utilization potential as value‐added ingredients, the physicochemical and functional properties of protein isolates prepared from three faba bean cultivars (Fabelle, Malik, and Snowbird) currently grown in Canada were compared with those of yellow pea (CDC Amarillo) and soybean (AAC 26‐15). FINDINGS: Higher than pea (23.1%), the faba bean had protein contents of ~31.4% and a small amount of fat (~1.2%). The protein isolates of faba bean (FPI), pea (PPI), and soy (SPI) were broadly comparable in surface tension, protein solubility, and oil holding capacity; however, surface charge was higher for FPI. The interfacial tension, water holding capacity, foaming, and emulsifying properties were also generally similar between FPI and PPI but different from SPI. Among faba bean cultivars, Snowbird was richer in protein with a higher proportion of legumins and was better at stabilizing emulsions while having a lower emulsifying activity. CONCLUSIONS: The functionalities of FPI broadly resembled those of PPI, while being comparable or higher to those of SPI, suggesting the potential of using FPI as an alternative functional ingredient in product formulations. SIGNIFICANCE AND NOVELTY: The study on the representative cultivars of Canadian‐grown faba beans updated the knowledge base concerning the functional differences among cultivars and how they compete with major legume proteins in the market, while providing insights on possible applications of faba bean protein ingredients.
Keywords	Vicia faba ; cultivars ; faba beans ; ingredients ; markets ; oils ; peas ; protein solubility ; soybeans ; surface tension ; value added ; Canada
Language	English
Dates of publication	2022-11
Size	p. 1246-1260.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10589
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 937: Show issues

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein.

Singh, Ravinder / Guerrero, Maria / Nickerson, Michael T / Koksel, Filiz

Journal of food science

2024 Volume 89, Issue 4, Page(s) 2040–2053

Abstract: Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of next-generation hybrid meat products. TVPs from lentil protein isolate were manufactured using low- ... ...

Abstract	Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of next-generation hybrid meat products. TVPs from lentil protein isolate were manufactured using low-moisture extrusion cooking at different combinations of screw speed (SS), feed moisture content (MC), and barrel temperature (BT) profile. In total, seven different combinations of processing treatments were tested, and the resulting TVPs were characterized for their physical (rehydration ratio, texture profile analysis, color, and bulk density), techno-functional (oil and water holding capacities), and microstructural properties. The processing conditions of higher SS and lower MC resulted in increased values of several textural profile attributes (springiness, cohesiveness, and resilience), increased water holding capacity (WHC), and decreased bulk density. Compared to raw lentil protein, TVPs showed enhanced oil holding capacity, though WHC either decreased or remained constant. The extrusion response parameters (die pressure, torque, and specific mechanical energy) showed positive correlations with several physical properties (texture, WHC, and total color change), revealing their potential for serving as important TVP quality indicators. TVPs produced at SS, MC, and BT of 450 rpm, 30%, and 140°C, respectively, showed relatively better overall physical and techno-functional quality and can be used as meat extenders in hybrid meat patties. Overall, this research evidenced the viability of lentil protein as a potential ingredient for producing low-moisture TVPs.
MeSH term(s)	Temperature ; Lens Plant ; Cooking/methods ; Meat ; Meat Products
Language	English
Publishing date	2024-02-23
Publishing country	United States
Document type	Journal Article
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.16991
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Cologne/Königswinter

Zs.A 1001: Show issues

Location:
Je nach Verfügbarkeit (siehe Angabe bei Bestand)
bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
Jg. 1995 - 2021: Lesesall (1.OG)
ab Jg. 2022: Lesesaal (EG)

Order via subito

Details ▾

Article ; Online: Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes

Higa, Federica A. / Nickerson, Michael T.

Food Reviews International. 2023 Feb. 17, v. 39, no. 2 p.750-771

2023

Abstract: The food industry has shown a great increase towards plant-based products, specifically concerning alternative sources of proteins, and their applications into different food products. Due to their amphiphilic nature, proteins present functional ... ...

Abstract	The food industry has shown a great increase towards plant-based products, specifically concerning alternative sources of proteins, and their applications into different food products. Due to their amphiphilic nature, proteins present functional properties that can be further improved through the covalent attachment of a carbohydrate, enhancing their solubility, foaming and gelling properties, as well as increasing their thermal stability, allowing their use in a wider range of products. This review presents different preparation methods to obtain protein-carbohydrate conjugates through wet and dry methods, their functional properties, as well as their nutritional attributes and uses.
Keywords	carbohydrates ; food industry ; solubility ; thermal stability ; Plant proteins ; conjugates ; glycosylation ; functional properties
Language	English
Dates of publication	2023-0217
Size	p. 750-771.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	53834-6
ISSN	1525-6103 ; 8755-9129
ISSN (online)	1525-6103
ISSN	8755-9129
DOI	10.1080/87559129.2021.1926485
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 5497: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes

Wang, Yingxin / Ghosh, Supratim / Nickerson, Michael T.

Cereal chemistry. 2022 Jan., v. 99, no. 1

2022

Abstract: BACKGROUND AND OBJECTIVES: The use of plant protein ingredients within the food industry is increasing rapidly due to their lower cost, greater environmental sustainability, perceived safety concerns related to consuming animal products, and consumer ... ...

Abstract	BACKGROUND AND OBJECTIVES: The use of plant protein ingredients within the food industry is increasing rapidly due to their lower cost, greater environmental sustainability, perceived safety concerns related to consuming animal products, and consumer dietary preferences. Lentil protein, as an emerging nonsoy, gluten‐free, plant‐based protein, could play more important role in food processing. However, plant proteins generally contribute lower solubility than animal proteins; incorporation of polysaccharides such as carrageenan could tailor the functionality of lentil protein. This work aimed to investigate the complexation behavior between lentil protein isolate (LPI) and carrageenan (κ‐carrageenan: κ‐C and ι‐carrageenan: ι‐C) as a function of pH and biopolymer mixing ratio, and the emulsifying properties of their resulting soluble and insoluble complexes. FINDINGS: Incorporation of both κ‐C and ι‐C into the LPI solution led to the suppression of large protein aggregates being formed during a turbidimetric pH acid titration. As LPI–carrageenan mixing ratio decreased, maximum optical density (max OD) values for both LPI‐κ‐C and LPI‐ι‐C systems decreased. Emulsions made at pH 6 showed higher emulsion stability than those made at pH 3.5 for each sample. Emulsions at pH 6 also formed smaller, more uniform, and higher charged droplets and showed lower interfacial tension. 4:1 LPI‐κ‐C and 4:1 LPI‐ι‐C emulsions at pH 6 showed higher emulsion viscosity and higher corresponding continuous phase viscosity. CONCLUSIONS: Soluble and insoluble complexes were formed between LPI and both carrageenan polysaccharides through electrostatic interactions at pH 6 and pH 3.5, respectively. Emulsions prepared at pH 6 showed higher stability than emulsions at pH 3.5, where the highest emulsion stability was contributed to 4:1 LPI‐κ‐C and 4:1 LPI‐ι‐C emulsions. SIGNIFICANCE AND NOVELTY: Lentil protein interacted with carrageenan through electrostatic attraction, where soluble complexes were formed between the positive patches on LPI and negatively charged carrageenan and insoluble complexes were formed between positively charged LPI and negatively charged carrageenan. Both types of electrostatic complexes were used to prepare emulsions, and soluble complexes were shown to contribute better emulsion stability than insoluble complexes. Preparation of the stable LPI–carrageenan‐based emulsion is a low‐cost, nonsolvent, and relatively easy process, which shows potential for further food applications.
Keywords	absorbance ; biopolymers ; electrostatic interactions ; emulsions ; environmental sustainability ; food industry ; lentils ; pH ; plant source protein ; protein isolates ; solubility ; surface tension ; titration ; viscosity
Language	English
Dates of publication	2022-01
Size	p. 169-183.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10465
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 937: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying.

Wang, Yingxin / Ghosh, Supratim / Nickerson, Michael T

Molecules (Basel, Switzerland)

2022 Volume 27, Issue 10

Abstract: Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the ... ...

Abstract	Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the corresponding emulsions and their dried microcapsules were determined. For emulsion properties, all LPI-κ-C and LPI-ι-C emulsions remained 100% stable after 48 h, while the LPI emulsions destabilized quickly (p < 0.05) after homogenization mainly due to low emulsion viscosity. For spray-dried microcapsules, the highest yield was attributed to LPI-ι-C with 20% oil, followed by LPI-κ-C 20% and LPI-ι-C 30% (p < 0.05). Flaxseed oil was oxidized more significantly among the spray-dried capsules compared to untreated oil (p < 0.05) due to the effect of heat. Flaxseed oil was more stable in all the freeze-dried capsules and showed significantly lower oil oxidation than the untreated oil after 8 weeks of storage (p < 0.05). As for in vitro oil release profile, a higher amount of oil was released for LPI-κ-C powders under simulated gastric fluid (SGF), while more oil was released for LPI-ι-C powders under simulated gastric fluid and simulated intestinal fluid (SGF + SIF) regardless of drying method and oil content. This study enhanced the emulsion stability by applying carrageenan to LPI and showed the potential to make plant-based microcapsules to deliver omega-3 oils.
MeSH term(s)	Capsules ; Carrageenan ; Emulsions ; Fatty Acids, Omega-3 ; Freeze Drying ; Lens Plant ; Linseed Oil ; Particle Size ; Powders
Chemical Substances	Capsules ; Emulsions ; Fatty Acids, Omega-3 ; Powders ; Linseed Oil (8001-26-1) ; Carrageenan (9000-07-1)
Language	English
Publishing date	2022-05-17
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules27103195
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Cologne/Königswinter

Zs.MO 81: Show issues

Order via subito

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities.

Can Karaca, Asli / Nickerson, Michael T

ACS omega

2022 Volume 7, Issue 22, Page(s) 18192–18196

Abstract: Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes ...

Abstract	Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.
Language	English
Publishing date	2022-05-23
Publishing country	United States
Document type	Journal Article ; Review
ISSN	2470-1343
ISSN (online)	2470-1343
DOI	10.1021/acsomega.2c00414
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Article ; Online: Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation

Guldiken, Burcu / Saffon, Maxime / Nickerson, Michael T. / Ghosh, Supratim

Food Hydrocolloids. 2023 July 09, p.109029-

2023 , Page(s) 109029–

Abstract: Development of plant protein-based mildly acidic beverages remains challenging as the pH range falls near the protein isoelectric point, destabilizing emulsions. To overcome this problem, it was hypothesized that complexation between plant proteins and ... ...

Abstract	Development of plant protein-based mildly acidic beverages remains challenging as the pH range falls near the protein isoelectric point, destabilizing emulsions. To overcome this problem, it was hypothesized that complexation between plant proteins and polysaccharides could provide emulsion stability in this critical pH range. Four different polysaccharides (sugar beet pectin, gum Arabic (GA), guar gum, gellan gum) were mixed separately with pea protein isolate (PPI) in 1:1 ratio, and the critical pH values for the formation of soluble complexes were determined. Heating the mixture widened the optimal pH range for soluble complexation for pectin-PPI and GA-PPI below the isoelectric point, which was then used to prepare 5 wt% O/W emulsions with an aqueous phase containing 0.5 wt% biopolymers at pH 8.0 and pH 4.5. Emulsion stability was characterized using droplet size, charge, visual observation, microstructure, and accelerated gravitational separation. PPI-only emulsions were stable at pH 8.0 but extensively destabilized at pH 4.5. The GA-PPI emulsions showed high stability at pH 8.0; however, at pH 4.5, the soluble complexes failed to provide a stable emulsion due to extensive droplet aggregation and phase separation. The emulsion prepared with a co-soluble pectin-PPI mixture at pH 8.0 also showed droplet aggregation and phase separation. The most improved emulsion stability (smallest droplet size, no aggregation) was observed for the pectin-PPI soluble complex at pH 4.5. Findings from this study showed that soluble complexes could be obtained at the desired pH range depending on the polysaccharide sources, which can stabilize O/W emulsions even near the protein's isoelectric point.
Keywords	biopolymers ; droplet size ; droplets ; emulsions ; gellan gum ; guar gum ; gum arabic ; hydrocolloids ; isoelectric point ; microstructure ; pH ; pea protein ; peas ; pectins ; protein isolates ; separation ; sugar beet ; Pea proteins ; Sugar beet pectin ; Soluble complex ; Emulsion stability
Language	English
Dates of publication	2023-0709
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Pre-press version
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2023.109029
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 4414: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: The entrainment and evolution of gas bubbles in bread dough—A review

Sun, Xinyang / Scanlon, Martin G. / Nickerson, Michael T. / Koksel, Filiz

Cereal Chemistry. 2023 , v. 100, no. 5 p.1031-1047

2023

Abstract: BACKGROUND AND OBJECTIVE: For control of bread quality to achieve high loaf volume and uniform crumb structure, gas bubble dynamics in dough needs to be better understood throughout different breadmaking processes. The objective of this review was to ... ...

Abstract	BACKGROUND AND OBJECTIVE: For control of bread quality to achieve high loaf volume and uniform crumb structure, gas bubble dynamics in dough needs to be better understood throughout different breadmaking processes. The objective of this review was to establish a solid theoretical basis on how flour type, water and salt content, and mixing conditions affected the incorporation, evolution, and stabilization of gas bubbles in a dough. FINDINGS: Bubble dynamics including entrainment, disentrainment, break‐up, disproportionation, growth, and coalescence were outlined and their effects on the gas phase of the dough were assessed. The application, advantages, and disadvantages of microscopy, magnetic resonance imaging (MRI) and X‐ray microtomography techniques for qualitatively or quantitatively characterizing the void fraction and bubble size distribution (BSD) in the dough at various stages of the breadmaking process have been discussed. CONCLUSIONS: Since the BSD evolution in bread dough is associated with the quality of the resultant products, to devise strategies for improving the product quality, dough formulation, and mixing conditions need to be considered. SIGNIFICANCE AND NOVELTY: Due to the obvious challenges of monitoring the fast evolution of BSD in yeasted dough, future research needs to focus on the effects of yeast activity on dough's BSD.
Keywords	bread dough ; breadmaking ; breadmaking quality ; breads ; flour ; gas emissions ; loaves ; magnetism ; micro-computed tomography ; microscopy ; salt content ; yeasts
Language	English
Dates of publication	2023-09
Size	p. 1031-1047.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	REVIEW
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10699
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 937: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products

Kryachko, Yuriy / Tanaka, Takuji / Nickerson, Michael T. / Korber, Darren R.

Cereal Chemistry. 2023 , v. 100, no. 3 p.556-566

2023

Abstract: BACKGROUND AND OBJECTIVES: Beany flavor and aroma pertaining to legumes and legume‐derived food products are among the reasons for their limited acceptance by Western consumers. Fermentation has been used for improving qualities of various food sources ... ...

Abstract	BACKGROUND AND OBJECTIVES: Beany flavor and aroma pertaining to legumes and legume‐derived food products are among the reasons for their limited acceptance by Western consumers. Fermentation has been used for improving qualities of various food sources in traditional cuisines across the globe for millennia. This review is dedicated to novel ideas regarding the improvement of flavor and aroma properties of legumes and legume‐derived products using fermentation and/or enzymatic treatments. Special attention is paid to the utilization of microorganisms capable of cyclodextrin (CD) production. FINDINGS: Novel genetically engineered and/or immobilized microorganisms, such as Bacillus spp., or enzymes, such as cyclodextrin glycosyl transferases (CGTases), were recently shown to be efficient in helping remove undesirable odor‐/flavor‐active compounds from food products. CONCLUSIONS: Fermentation of legumes/legume‐derived products by CD‐producers is an industrially feasible approach to the production of novel legume‐derived food products with improved odor/flavor properties. SIGNIFICANCE AND NOVELTY: On the basis of the reviewed material, a two‐stage processing of legumes/legume‐derived products, including either acid treatment or fermentation by lactic acid bacteria (LAB) at the first stage to unbind odor‐/flavor‐active compounds from proteins and then, at the second stage, using CD‐producers (primarily Bacillus spp.) to scavenge such compounds with CDs, is proposed.
Keywords	Bacillus (bacteria) ; acid treatment ; chemistry ; cyclodextrins ; cyclomaltodextrin glucanotransferase ; fermentation ; flavor ; odors
Language	English
Dates of publication	2023-05
Size	p. 556-566.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	REVIEW
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10641
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 937: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Effect of infrared heating on the functional properties of yellow pea and green lentil flours

Laing, Emma / Stone, Andrea K. / Shi, Dai / Pickard, Mark / Wang, Ning / Nickerson, Michael T.

Cereal Chemistry. 2023 , v. 100, no. 3 p.601-613

2023

Abstract: BACKGROUND AND OBJECTIVES: Value‐added utilization of pulse flours faces challenges related to their functionality in many food applications. The present research assessed the use of infrared heating (120°C vs. 140°C) tempered (20% vs. 30% moisture) ... ...

Abstract	BACKGROUND AND OBJECTIVES: Value‐added utilization of pulse flours faces challenges related to their functionality in many food applications. The present research assessed the use of infrared heating (120°C vs. 140°C) tempered (20% vs. 30% moisture) green lentil and yellow pea seeds as a means of tailoring their functional properties. FINDINGS: Some flour functionalities were mildly affected by processing and, in most cases, were correlated with protein surface hydrophobicity and damaged starch content. Solubility at pH 5 was relatively unchanged in response to processing, while the values were slightly lowered at pH 7. The water (WHC) and oil holding capacities (OHC) improved, although OHC tended to decline as heating temperatures increased. Both pulses had poor foaming capacities but high foaming stabilities that remained constant after processing. The highest emulsion activity (EA) for pea was with the 120°C and 30% moisture treatment whereas for lentil it was with 120°C and 20% moisture; the emulsion capacity declined after all treatments. CONCLUSIONS: Select conditions of infrared heating coupled with tempering of pulse seeds before milling can modestly improve the flour's EA, WHC, or OHC. SIGNIFICANCE AND NOVELTY: Yellow pea and green lentil flours from infrared pretreated seeds can now be more easily formulated into applications based on their functional properties.
Keywords	emulsions ; flour ; heat ; hydrophobicity ; lentils ; oils ; pH ; peas ; solubility ; starch ; value added
Language	English
Dates of publication	2023-05
Size	p. 601-613.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10662
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 937: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

To top

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito

More links

Kategorien

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED