Functional properties of pulse flours and their opportunities in spreadable food products
Main Article Content
Keywords
broad bean, lentil, functional properties, rheology
Abstract
The pulse flours obtained from broad bean, red and green lentil were characterised in order to identify potential applications for obtaining food products with short ingredient list. The investigated pulse flours had similar protein contents (~22%), with the isoelectric point close to pH~4.4. Functional and rheological properties of the pulse flours were compared to the soy protein concentrate, which is widely used as main ingredient for obtaining spreadable food products. Among tested pulse flours, the highest values for water and oil binding capacities, and emulsifying properties were obtained in case of the broad beans. The soy protein concentrate had higher water binding capacity with respect to the broad bean flour, but lower functional properties involving the interaction with oils. The rheological shear tests performed under increasing, followed by decreasing shear rate, indicated a better stability of the suspensions based on pulse flours compared to the soy protein concentrate. The influence of native starch, modified starch and pectin on the rheological behaviour of the pulse flours and soy protein concentrate was also tested. As a general trend, the rheological behaviour was influenced by hydrocolloid nature and flour composition. The yield stress values indicated the easy spreadability of the pulse based samples, comparable to the soy products. The temperature ramp test highlighted high gelling temperatures for pulse and soy suspensions, hydrocolloid addition leading to earlier gelling process.
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References
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Karki, B., Lamsal, B.P., Grewell, D., Pometto III, A.L., Van Leeuwen, J., Khanal, S.K. and Jung, S., 2009. Functional properties of soy protein isolates produced from ultrasonicated defatted soy flakes. Journal of the American Oil Chemists’ Society 86: 1021-1028.
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Labuckas, D.O., Maestri, D.M., Perelló, M., Martínez, M.L. and Lamarque, A.L., 2008. Phenolics from walnut (Juglans regia L.) kernels: antioxidant activity and interactions with proteins. Food Chemistry 107: 607-612.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J., 1951. Protein measurement with the Folin – phenol reagents. Journal of Biological Chemistry 193: 265-275.
Makri, E., Papalamprou, E. and Doxastakis, G., 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids 19: 583-594.
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Ogunwolu, S.O., Henshaw, F.O., Mock, H.P., Santros, A. and Awonorin, S.O., 2009. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry 115: 852-858.
Ozdal, T., Capanoglu, E. and Altay, F., 2013. A review on protein – phenolic interactions and associated changes. Food Research International 51: 954-970.
Ravi, R. and Bhattacharya, S., 2006. The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology 41: 751-756.
Renkema, J.M., Lakemond, C.M., De Jongh, H.H., Gruppen, H. and Van Vliet, T., 2000. The effect of pH on heat denaturation and gel forming properties of soy proteins. Journal of Biotechnology 79: 223-230.
Rubiales, D., 2010. Faba beans in sustainable agriculture. Field Crops Research 115: 201-202.
Ryan, K.J. and Brewer, M.S., 2007. In situ examination of starch granule-soy protein and wheat protein interactions. Food Chemistry 104: 619-629.
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Singh, J., Kaur, L. and McCarthy, O.J., 2007. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications – a review. Food Hydrocolloids21: 1-22.
Sun, A. and Gunasekaran, S., 2009. Measuring rheological characteristics and spreadability of soft foods using a modified squeeze-flow apparatus. Journal of Texture Studies 40: 275-287.
Tabilo-Munizaga, G., Barbosa-Cánovas, G.V., 2005. Rheology for the food industry. Journal of Food Engineering 67: 147-156.
Toews, R. and Wang, N., 2013. Physicochemical and functional properties of protein concentrates from pulses. Food Research International 52: 445-451.
Torki, M.A., Shabana, M.K.S., Attia, N. and El-Alim, I.M.A., 1987. Protein fractionation and characterization of some leguminous seeds. Annals of Agricultural Science, Moshtohor 25: 277-291.
Turgeon, S.L., Gauthier, S.F., Mollé, D. and Léonil, J., 1992. Interfacial properties of tryptic peptides of ? lactoglobulin. Journal of Agricultural and Food Chemistry 40: 669-675.
USDA, 2014. National nutrient database for standard reference, release 27. Nutrient Data Laboratory Home Page. Available at:http://www.ars.usda.gov/ba/bhnrc/ndl
Vioque, J., Alaiz, M. and Girón-Calle, J., 2012. Nutritional and functional properties of Vicia faba protein isolates and related fractions. Food Chemistry 132: 67-72.
Ahmed, J. and Auras, R., 2011. Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry. LWT-Food Science and Technology 44: 976-983.
Alamanou, S. and Doxastakis, G., 1997. Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus). Food Hydrocolloids 11: 409-413.
Amarowicz, R., Estrella, I., Hernández, T., Robredo, S., Troszy?ska, A., Kosi?ska, A. and Pegg, R.B., 2010. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chemistry 121: 705-711.
Asp, N.G., Johansson, C.G., Hallmer, H. and Siljeström, M., 1983. Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry 31: 476-482.
Bassett, C., Boye, J., Tyler, R. and Oomah, B.D., 2010. Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications. Food Research International 43: 397-398.
Batista, A.P., Portugal, C.A., Sousa, I., Crespo, J.G. and Raymundo, A., 2005. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques. International Journal of Biological Macromolecules 36: 135-143.
Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E. and Rajamohamed, S.H., 2010a. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International 43: 537-546.
Boye, J.I., Zare, F. and Pletch, A., 2010b. Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Research International 43: 414-431.
Braudo, E.E., Plashchina, I.G. and Schwenke, K.D., 2001. Plant protein interactions with polysaccharides and their influence on legume protein functionality – a review. Food/Nahrung 45: 382-384.
Crépon, K., Marget, P., Peyronnet, C., Carrouée, B., Arese, P. and Duc, G., 2010. Nutritional value of faba bean (Vicia faba L.) seeds for feed and food. Field Crops Research 115: 329-339.
Ding, Y., Liu, R., Rong, J., Liu, Y., Zhao, S. and Xiong, S., 2012. Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp. European Food Research and Technology 235: 245-251.
Donato, L., Garnier, C., Novales, B. and Doublier, J.L., 2005. Gelation of globular protein in presence of low methoxyl pectin: effect of Na+and/or Ca2+ ions on rheology and microstructure of the systems. Food Hydrocolloids 19: 549-556.
Fraeye, I., Doungla, E., Duvetter, T., Moldenaers, P., Van Loey, A. and Hendrickx, M., 2009. Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels. Food Hydrocolloids 23: 2069-2077.
Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.C. and Åman, P., 1998. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers 35: 119-134.
Gaur, V., Qureshi, I.A., Singh, A., Chanana, V. and Salunke, D.M., 2010. Crystal structure and functional insights of hemopexin fold protein from grass pea. Plant Physiology 152: 1842-1850.
Ghavidel, R.A. and Prakash, J., 2006. Effect of germination and dehulling on functional properties of legume flours. Journal of the Science of Food and Agriculture 86: 1189-1195.
Giménez, M.A., Drago, S.R., De Greef, D., Gonzalez, R.J., Lobo, M.O. and Samman, N.C., 2012. Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation. Food Chemistry 134: 200-206.
Halvorsen, B.L., Holte, K., Myhrstad, M.C., Barikmo, I., Hvattum, E., Remberg, S.F., Wold, A.B., Haffner, K., Baugerød, H., Andersen, L.F., Moskaug, Ø., Jacobs Jr., D.R. and Blomhoff, R., 2002. A systematic screening of total antioxidants in dietary plants.Journal of Nutrition 132: 461-471.
Hettiarachchy, N.S. and Kalapathy, U., 1998. Functional properties of soy proteins. In: Functional properties of proteins and lipids. American Chemical Society, Washington, DC, USA.
Hu, X.Z., Cheng, Y.Q., Fan, J.F., Lu, Z.H., Yamaki, K. and Li, L.T., 2010. Effects of drying method on physicochemical and functional properties of soy protein isolates. Journal of Food Processing and Preservation 34: 520-540.
Ionescu, A., Aprodu, I., Zara, M. and Gurau, G., 2009. Functional characterization of lupin protein concentrate treated with bacterial transglutaminase. AUDJG – Food Technology 32: 9-19.
Kansal, R., Kumar, M., Kuhar, K., Gupta, R.N., Subrahmanyam, B., Koundal, K.R. and Gupta, V.K., 2008. Purification and characterization of trypsin inhibitor from Cicer arietinum L. and its efficacy against Helicoverpa armigera. Brazilian Journal of Plant Physiology 20: 313-322.
Karki, B., Lamsal, B.P., Grewell, D., Pometto III, A.L., Van Leeuwen, J., Khanal, S.K. and Jung, S., 2009. Functional properties of soy protein isolates produced from ultrasonicated defatted soy flakes. Journal of the American Oil Chemists’ Society 86: 1021-1028.
Kaur, M. and Singh, N., 2007. Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars. Food Chemistry 102: 366-374.
Kerr, W.L., Ward, C.D.W., McWatters, K.H. and Resurreccion, A.V.A., 2000. Effect of milling and particle size on functionality and physicochemical properties of cowpea flour. Cereal Chemistry 77: 213-219.
Labuckas, D.O., Maestri, D.M., Perelló, M., Martínez, M.L. and Lamarque, A.L., 2008. Phenolics from walnut (Juglans regia L.) kernels: antioxidant activity and interactions with proteins. Food Chemistry 107: 607-612.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J., 1951. Protein measurement with the Folin – phenol reagents. Journal of Biological Chemistry 193: 265-275.
Makri, E., Papalamprou, E. and Doxastakis, G., 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids 19: 583-594.
Martinez-Villaluenga, C., Michalska, A., Frías, J., Piskula, M.K., Vidal-Valverde, C. and Zieli?ski, H., 2009. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. Journal of Food Science 74: 49-55.
Ogunwolu, S.O., Henshaw, F.O., Mock, H.P., Santros, A. and Awonorin, S.O., 2009. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry 115: 852-858.
Ozdal, T., Capanoglu, E. and Altay, F., 2013. A review on protein – phenolic interactions and associated changes. Food Research International 51: 954-970.
Ravi, R. and Bhattacharya, S., 2006. The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology 41: 751-756.
Renkema, J.M., Lakemond, C.M., De Jongh, H.H., Gruppen, H. and Van Vliet, T., 2000. The effect of pH on heat denaturation and gel forming properties of soy proteins. Journal of Biotechnology 79: 223-230.
Rubiales, D., 2010. Faba beans in sustainable agriculture. Field Crops Research 115: 201-202.
Ryan, K.J. and Brewer, M.S., 2007. In situ examination of starch granule-soy protein and wheat protein interactions. Food Chemistry 104: 619-629.
Sikorski, Z.E., 2001. Functional properties of proteins in food systems. In: Sikorski, Z.E. (ed.) Chemical and functional properties of food proteins. CRC Press, Boca-Raton, FL, USA, 504 pp.
Singh, J., Kaur, L. and McCarthy, O.J., 2007. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications – a review. Food Hydrocolloids21: 1-22.
Sun, A. and Gunasekaran, S., 2009. Measuring rheological characteristics and spreadability of soft foods using a modified squeeze-flow apparatus. Journal of Texture Studies 40: 275-287.
Tabilo-Munizaga, G., Barbosa-Cánovas, G.V., 2005. Rheology for the food industry. Journal of Food Engineering 67: 147-156.
Toews, R. and Wang, N., 2013. Physicochemical and functional properties of protein concentrates from pulses. Food Research International 52: 445-451.
Torki, M.A., Shabana, M.K.S., Attia, N. and El-Alim, I.M.A., 1987. Protein fractionation and characterization of some leguminous seeds. Annals of Agricultural Science, Moshtohor 25: 277-291.
Turgeon, S.L., Gauthier, S.F., Mollé, D. and Léonil, J., 1992. Interfacial properties of tryptic peptides of ? lactoglobulin. Journal of Agricultural and Food Chemistry 40: 669-675.
USDA, 2014. National nutrient database for standard reference, release 27. Nutrient Data Laboratory Home Page. Available at:http://www.ars.usda.gov/ba/bhnrc/ndl
Vioque, J., Alaiz, M. and Girón-Calle, J., 2012. Nutritional and functional properties of Vicia faba protein isolates and related fractions. Food Chemistry 132: 67-72.