Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/79677
Type: Artigo de periódico
Title: Structural and rheological properties of amaranth protein concentrate gels obtained by different processes
Author: Bejarano-Lujan, DL
da Cunha, RL
Netto, FM
Abstract: The heat-induced gelation of amaranth protein concentrates (APCs) by three processes was studied. The first was the conventional process for isolating protein (standard process-st), the second included an acid washing step prior to protein extraction (acid washing process-aw) and the third included heating (50 degrees C) during the alkaline extraction step (heat process-ht). The dispersions (12%, w/v) were heated to 55-90 degrees C and assessed by rheological measurements made under small deformations, whereas the gels obtained by heating at 70, 80 or 90 degrees C/30 min were subjected to uniaxial compression measurements (TPA and mechanical properties). The rheological parameters associated with the network structure, elasticity modulus (E) and storage modulus (G'), increased with increasing gelation temperature. For the APCst and APCht gels, protein aggregation occurred in two steps, whereas for APCaw, gelation occurred in a single step. The APCht gels showed the highest fracturability, hardness and adhesiveness, followed by the APCst and APCaw gels (p < 0.05). Similar results were obtained for the mechanical properties at fracture. Increasing the heat treatment temperature from 80 to 90 degrees C resulted in a more structured matrix with greater water-holding capacity as compared to gels obtained at 70 degrees C, and these properties were influenced by the extraction processes used to obtain the APCs. Heat extraction (APCht) improved the gelation and water-holding properties, whereas the acid treatment had the opposite effect. (C) 2010 Published by Elsevier Ltd.
Subject: Thermal properties
Texture
Fracture behavior
Viscoelasticity
Amaranthus cruentus
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodhyd.2010.02.007
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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