Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

2020 ◽  
Vol 55 (4) ◽  
pp. 1637-1647
Author(s):  
Liang Li ◽  
Yan Zhou ◽  
Fei Teng ◽  
Shuang Zhang ◽  
Baokun Qi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Ultrasound Treatment ◽  
Protein Isolates ◽  
Black Bean ◽  
Bean Protein

Effects of ultrasound on the structure and physical properties of black bean protein isolates

2014 ◽  
Vol 62 ◽  
pp. 595-601 ◽  
Author(s):  
Lianzhou Jiang ◽  
Jing Wang ◽  
Yang Li ◽  
Zhongjiang Wang ◽  
Jing Liang ◽  
...  
Keyword(s):  
Physical Properties ◽  
Protein Isolates ◽  
Black Bean ◽  
Bean Protein

scholarly journals High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 843
Author(s):  
Ferawati Ferawati ◽  
Izalin Zahari ◽  
Malin Barman ◽  
Mohammed Hefni ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Faba Bean ◽  
Genetically Modified Organisms ◽  
Extrusion Process ◽  
Raw Material ◽  
High Moisture ◽  
Protein Isolates ◽  
Factors Affecting ◽  
Texture Properties ◽  
Meat Analogue ◽  
Bean Protein

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

2022 ◽  
pp. 107485
Author(s):  
Ying Wang ◽  
Jing Zhao ◽  
Shucheng Zhang ◽  
Xiangzhong Zhao ◽  
Yuanfa Liu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Mung Bean ◽  
Effect Of Ph ◽  
Ph Shifting ◽  
Bean Protein

scholarly journals The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 109-116 ◽  
Author(s):  
S. Tömösközi ◽  
L. Gyenge ◽  
A. Pelcéder ◽  
T. Abonyi ◽  
R. Lásztity
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Rheological Parameters ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Bread Crumb ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Resistance To Deformation

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

Foaming properties of modified faba bean protein isolates

1994 ◽  
Vol 8 (5) ◽  
pp. 455-468 ◽  
Author(s):  
F.A. Husband ◽  
P.J. Wilde ◽  
D.C. Clark ◽  
H.M. Rawel ◽  
G. Muschiolik
Keyword(s):  
Faba Bean ◽  
Foaming Properties ◽  
Protein Isolates ◽  
Bean Protein

scholarly journals Correction: Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet

2021 ◽  
Author(s):  
Irma Hernandez-Velazquez ◽  
Monica Sanchez-Tapia ◽  
Guillermo Ordaz-Nava ◽  
Nimbe Torres ◽  
Armando R. Tovar ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Hepatic Steatosis ◽  
Fatty Acid Oxidation ◽  
Acid Oxidation ◽  
Protein Concentrate ◽  
High Fat ◽  
Black Bean ◽  
Sucrose Diet ◽  
Bean Protein

Correction for ‘Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet’ by Irma Hernandez-Velazquez et al., Food Funct., 2020, DOI: 10.1039/d0fo02258f.

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