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Mixed legume system...
Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure
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- Johansson, Mathias (author)
- RISE,Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences,RISE Research Institutes of Sweden,Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU),RISE Res Inst Sweden, Agr & Food Bioecon & Hlth, Box 5401, SE-40229 Gothenburg, Sweden.;SLU Swedish Univ Agr Sci, Mol Sci, Box 7015, SE-75007 Uppsala, Sweden.,Jordbruk och livsmedel,SLU Swedish University of Agricultural Sciences, Sweden
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- Xanthakis, Epameinondas (author)
- RISE,Jordbruk och livsmedel
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- Langton, Maud (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences,Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU),SLU Swedish Univ Agr Sci, Mol Sci, Box 7015, SE-75007 Uppsala, Sweden.,SLU Swedish University of Agricultural Sciences, Sweden
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- Menzel, Carolin (author)
- KTH,Glykovetenskap,KTH Royal Institute of Technology, Sweden
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- Vilaplana, Francisco, 1979- (author)
- KTH,Glykovetenskap,KTH Royal Institute of Technology, Sweden
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- Johansson, Daniel (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences,Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU),SLU Swedish Univ Agr Sci, Mol Sci, Box 7015, SE-75007 Uppsala, Sweden.,SLU Swedish University of Agricultural Sciences, Sweden
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- Lopez-Sanchez, Patricia, 1977 (author)
- RISE,Jordbruk och livsmedel,Chalmers University of Technology, Sweden
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(creator_code:org_t)
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- Elsevier BV, 2021
- 2021
- English.
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In: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 144
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Abstract
Subject headings
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- Within the context of circular economy, there is an increasing interest to utilise agrifood by-products. However, extensive extraction and purification steps make the valorisation of side streams not always cost effective. Therefore, an increased knowledge of the functionality of unrefined side streams could increase their utilisation in food products. We investigated the thermal gelation of mixed legume systems containing a commercial pea protein isolate (Pisum sativum) and the unrefined fraction remaining after protein extraction from lentils (Lens culinaris). The unrefined lentil fraction contained mainly starch (~45 g/100 g) and insoluble cell wall polysaccharides (~50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (<1 mg GAE/g). The addition of the unrefined lentil fraction increased the strength and Young's modulus of pea protein gels in the pH range 3–4.2, and also increased the gels’ elastic modulus G'. The microstructure could be described as a mixed network of swollen protein particles of different sizes (5–50 μm), gelatinised starch and cell wall fragments. The results demonstrate that unrefined side streams from lentils could be used for textural modification of plant protein gels, with implications for the design of novel plant-based foods.
Subject headings
- NATURVETENSKAP -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- LANTBRUKSVETENSKAPER -- Bioteknologi med applikationer på växter och djur -- Växtbioteknologi (hsv//swe)
- AGRICULTURAL SCIENCES -- Agricultural Biotechnology -- Plant Biotechnology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Lentil
- Rheology
- Pea protein
- Microstructure
- Starch
Publication and Content Type
- art (subject category)
- ref (subject category)
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