Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions
The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000557 |
| _version_ | 1811202256117170176 |
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| author | Jan M. Bühler Atze Jan van der Goot Marieke E. Bruins |
| author_facet | Jan M. Bühler Atze Jan van der Goot Marieke E. Bruins |
| author_sort | Jan M. Bühler |
| collection | DOAJ |
| description | The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating. |
| first_indexed | 2024-04-12T02:35:53Z |
| format | Article |
| id | doaj.art-e4ad66fec38d4c99bc5b571843f6bd08 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:53Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-e4ad66fec38d4c99bc5b571843f6bd082022-12-22T03:51:34ZengElsevierCurrent Research in Food Science2665-92712022-01-015735742Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractionsJan M. Bühler0Atze Jan van der Goot1Marieke E. Bruins2Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands; Corresponding author. Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands; Corresponding author.Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the NetherlandsThe development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating.http://www.sciencedirect.com/science/article/pii/S2665927122000557Starch gelatinizationProtein denaturationFaba bean concentrateMild processingMoisture distributionStarch swelling |
| spellingShingle | Jan M. Bühler Atze Jan van der Goot Marieke E. Bruins Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions Current Research in Food Science Starch gelatinization Protein denaturation Faba bean concentrate Mild processing Moisture distribution Starch swelling |
| title | Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions |
| title_full | Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions |
| title_fullStr | Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions |
| title_full_unstemmed | Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions |
| title_short | Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions |
| title_sort | quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions |
| topic | Starch gelatinization Protein denaturation Faba bean concentrate Mild processing Moisture distribution Starch swelling |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122000557 |
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