Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean
Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (Ca<sup&g...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3116 |
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| author | Julián Quintero Juan D. Torres Ligia Luz Corrales-Garcia Gelmy Ciro Efren Delgado John Rojas |
| author_facet | Julián Quintero Juan D. Torres Ligia Luz Corrales-Garcia Gelmy Ciro Efren Delgado John Rojas |
| author_sort | Julián Quintero |
| collection | DOAJ |
| description | Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (Ca<sup>2+</sup>) upon the rheological properties such as viscosity change and gel formation of dispersion proteins extracted from quinoa, black beans, and lentils. A solution of each protein was prepared by varying its concentration (2.5%, 5.0%, and 10%), the pH (5.0, 7.0, and 9.0), and the incorporation of calcium chloride (0.0% and 1.0%). Each obtained solution was subjected to rheological tests to determine the parameters: consistency index (K), flow behavior (n), the storage (G’) and loss (G’’) modules, and the phase shift angle (δ). The results demonstrate that the incorporation of Ca<sup>2+</sup>, the shift in protein levels, and the decrease in pH modified the rheological behaviors of proteins, which were also influenced by the structural characteristics of each protein studied. However, thermal treatment and protein concentrations caused the most significant impact on proteins’ rheological behavior, forming gels independently of other conditions. It was possible to study and interpret the studied proteins’ rheological variations according to the environment’s conditions. |
| first_indexed | 2024-03-09T21:44:12Z |
| format | Article |
| id | doaj.art-8d4ffd95eae3430ba2acf955776f6f46 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:12Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8d4ffd95eae3430ba2acf955776f6f462023-11-23T20:22:23ZengMDPI AGFoods2304-81582022-10-011119311610.3390/foods11193116Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black BeanJulián Quintero0Juan D. Torres1Ligia Luz Corrales-Garcia2Gelmy Ciro3Efren Delgado4John Rojas5College of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, ColombiaCollege of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, ColombiaCollege of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, ColombiaCollege of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, ColombiaDepartment of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USACollege of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, ColombiaGiven consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (Ca<sup>2+</sup>) upon the rheological properties such as viscosity change and gel formation of dispersion proteins extracted from quinoa, black beans, and lentils. A solution of each protein was prepared by varying its concentration (2.5%, 5.0%, and 10%), the pH (5.0, 7.0, and 9.0), and the incorporation of calcium chloride (0.0% and 1.0%). Each obtained solution was subjected to rheological tests to determine the parameters: consistency index (K), flow behavior (n), the storage (G’) and loss (G’’) modules, and the phase shift angle (δ). The results demonstrate that the incorporation of Ca<sup>2+</sup>, the shift in protein levels, and the decrease in pH modified the rheological behaviors of proteins, which were also influenced by the structural characteristics of each protein studied. However, thermal treatment and protein concentrations caused the most significant impact on proteins’ rheological behavior, forming gels independently of other conditions. It was possible to study and interpret the studied proteins’ rheological variations according to the environment’s conditions.https://www.mdpi.com/2304-8158/11/19/3116plant proteinsrheological behaviortechno-functional properties |
| spellingShingle | Julián Quintero Juan D. Torres Ligia Luz Corrales-Garcia Gelmy Ciro Efren Delgado John Rojas Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean Foods plant proteins rheological behavior techno-functional properties |
| title | Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean |
| title_full | Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean |
| title_fullStr | Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean |
| title_full_unstemmed | Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean |
| title_short | Effect of the Concentration, pH, and Ca<sup>2+</sup> Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean |
| title_sort | effect of the concentration ph and ca sup 2 sup ions on the rheological properties of concentrate proteins from quinoa lentil and black bean |
| topic | plant proteins rheological behavior techno-functional properties |
| url | https://www.mdpi.com/2304-8158/11/19/3116 |
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