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

Autores
Ribotta, Pablo Daniel; Colombo, Andrés; Rosell, Carlos Alberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
Fil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rosell, Carlos Alberto. Institute of Agrochemistry and Food Technology; España
Materia
CASSAVA STARCH
CORN STARCH
ENZYMES
GELS
PEA PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/198111
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gelsRibotta, Pablo DanielColombo, AndrésRosell, Carlos AlbertoCASSAVA STARCHCORN STARCHENZYMESGELSPEA PROTEINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.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; ArgentinaFil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rosell, Carlos Alberto. Institute of Agrochemistry and Food Technology; EspañaElsevier2012-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198111Ribotta, 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; 185-1900268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X11002074info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2011.07.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:31Zoai:ri.conicet.gov.ar:11336/198111instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:27:31.613CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
title Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
spellingShingle Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels
Ribotta, Pablo Daniel
CASSAVA STARCH
CORN STARCH
ENZYMES
GELS
PEA PROTEINS
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
dc.creator.none.fl_str_mv Ribotta, Pablo Daniel
Colombo, Andrés
Rosell, Carlos Alberto
author Ribotta, Pablo Daniel
author_facet Ribotta, Pablo Daniel
Colombo, Andrés
Rosell, Carlos Alberto
author_role author
author2 Colombo, Andrés
Rosell, Carlos Alberto
author2_role author
author
dc.subject.none.fl_str_mv CASSAVA STARCH
CORN STARCH
ENZYMES
GELS
PEA PROTEINS
topic CASSAVA STARCH
CORN STARCH
ENZYMES
GELS
PEA PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
Fil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rosell, Carlos Alberto. Institute of Agrochemistry and Food Technology; España
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/198111
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
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198111
identifier_str_mv 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
0268-005X
1873-7137
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X11002074
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2011.07.006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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