Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

Küçük Resim Yok

Tarih

2020

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The ability of high-pressure homogenization (HPH) to modify the functional, structural and rheological properties of lentil protein isolate (LPI) suspensions were investigated. Protein patterns remained unchanged with HPH treatment. Particle size significantly decreased up to 100 MPa treatment and size distribution was mono-modal after 50 MPa. Microstructural images revealed that increasing pressure from 50 to 150 MPa caused further unfolding of protein particles, which well supported to water solubility, emulsifying, foaming and particle size results. LPI suspensions had shear thinning behavior and results were well fitted to Ostwald de-Waele model (R-2 >= 0.989). Apparent viscosity and homogenization pressure were modeled with exponential and sigmoidal functions (R-2 >= 0.983). However, weak gel-like structure was observed from all samples due to G' > G", and higher homogenization pressures than 50 MPa caused more pronounced gelation after 51.78 degrees C. These results stated that HPH treatment has a good potential to modify the functional, structural and rheological properties of LPI suspensions. (C) 2019 Elsevier B.V. All rights reserved.

Açıklama

Anahtar Kelimeler

High-pressure homogenization, Lentil protein isolate, Rheology

Kaynak

International Journal Of Biological Macromolecules

WoS Q Değeri

Q1

Scopus Q Değeri

Q1

Cilt

144

Sayı

Künye