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Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins

Alejandra Huerta-Abrego ; Faculty of Chemical Engineering, Autonomous University of Yucatan, Periférico Norte Km. 33.5, Chuburná de Hidalgo Inn, Mérida, 97203 Yucatán, Mexico
Maira Segura-Campos ; Faculty of Chemical Engineering, Autonomous University of Yucatan, Periférico Norte Km. 33.5, Chuburná de Hidalgo Inn, Mérida, 97203 Yucatán, Mexico
Luis Chel-Guerrero ; Faculty of Chemical Engineering, Autonomous University of Yucatan, Periférico Norte Km. 33.5, Chuburná de Hidalgo Inn, Mérida, 97203 Yucatán, Mexico
David Betancur-Ancona ; Faculty of Chemical Engineering, Autonomous University of Yucatan, Periférico Norte Km. 33.5, Chuburná de Hidalgo Inn, Mérida, 97203 Yucatán, Mexico

Puni tekst: engleski, pdf (239 KB) str. 36-41 preuzimanja: 880* citiraj
APA 6th Edition
Huerta-Abrego, A., Segura-Campos, M., Chel-Guerrero, L. i Betancur-Ancona, D. (2010). Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins. Food Technology and Biotechnology, 48 (1), 36-41. Preuzeto s https://hrcak.srce.hr/48433
MLA 8th Edition
Huerta-Abrego, Alejandra, et al. "Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins." Food Technology and Biotechnology, vol. 48, br. 1, 2010, str. 36-41. https://hrcak.srce.hr/48433. Citirano 28.05.2020.
Chicago 17th Edition
Huerta-Abrego, Alejandra, Maira Segura-Campos, Luis Chel-Guerrero i David Betancur-Ancona. "Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins." Food Technology and Biotechnology 48, br. 1 (2010): 36-41. https://hrcak.srce.hr/48433
Harvard
Huerta-Abrego, A., et al. (2010). 'Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins', Food Technology and Biotechnology, 48(1), str. 36-41. Preuzeto s: https://hrcak.srce.hr/48433 (Datum pristupa: 28.05.2020.)
Vancouver
Huerta-Abrego A, Segura-Campos M, Chel-Guerrero L, Betancur-Ancona D. Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 28.05.2020.];48(1):36-41. Dostupno na: https://hrcak.srce.hr/48433
IEEE
A. Huerta-Abrego, M. Segura-Campos, L. Chel-Guerrero i D. Betancur-Ancona, "Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins", Food Technology and Biotechnology, vol.48, br. 1, str. 36-41, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/48433. [Citirano: 28.05.2020.]

Sažetak
The functional properties of starches determine their potential applications in food systems. These properties depend largely on granular and molecular structure and can be physically, chemically or enzymatically modified. One way of modifying starch functional properties is by interaction with other food components, such as proteins. Starch-protein interactions are frequent in plant foods, particularly cereals and legumes, which are formed mainly of starches and proteins. An evaluation has been done of changes in the functional properties of three native starches (corn, Zea mays L.; cassava, Manihot esculenta; and lima bean, Phaseolus lunatus L.) when blended with lima bean protein concentrate. The gelatinization temperature of each blend increased compared to its corresponding native starch. The cassava starch/lima bean protein blend had the highest overall swelling power and water absorption capacity values at all temperatures. Maximum viscosity for each blend was higher than for the corresponding native starches. The blends of lima bean protein with cassava and corn starches did not exhibit syneresis. The lima bean starch/lima bean protein blend had the highest gel firmness values, followed by the blends with corn and cassava starches. The protein-starch mixtures are an alternative in the improvement of the starch functional properties which are useful in the development of nutritional products.

Ključne riječi
cassava starch; corn starch; lima bean; starch-protein blends; functional properties

Hrčak ID: 48433

URI
https://hrcak.srce.hr/48433

[hrvatski]

Posjeta: 1.395 *