scholarly journals Functional and Rheological Properties of Vicia faba L. Protein Isolates

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 178
Author(s):  
Daniel Żmudziński ◽  
Urszula Goik ◽  
Paweł Ptaszek
Keyword(s):  
Rheological Properties ◽  
Vicia Faba ◽  
Functional Properties ◽  
Water Solubility ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Wide Range ◽  
Vicia Faba L ◽  
Alkaline Conditions ◽  
Main Protein

A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, ζ-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

scholarly journals Rheological and Solubility Properties of Soy Protein Isolate

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 3015
Author(s):  
Timothy D. O′Flynn ◽  
Sean A. Hogan ◽  
David F. M. Daly ◽  
James A. O′Mahony ◽  
Noel A. McCarthy
Keyword(s):  
Heat Treatment ◽  
Soy Protein ◽  
Water Solubility ◽  
Protein Solubility ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ph Values ◽  
Low Viscosity ◽  
Alkaline Conditions ◽  
Low Amplitude

Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ > G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.

scholarly journals Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 257
Author(s):  
Karina Ilona Hidas ◽  
Ildikó Csilla Nyulas-Zeke ◽  
Anna Visy ◽  
László Baranyai ◽  
Lien Phuong Le Nguyen ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Citric Acid ◽  
Rheological Properties ◽  
Functional Properties ◽  
Apparent Viscosity ◽  
Frozen Storage ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
L Value ◽  
Different Levels

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

Incompatibilité unilatérale chez Vicia faba L. I. Analyse globale de croisements intraspécifiques entre quatre sous-espèces

Agronomie ◽  
1983 ◽  
Vol 3 (5) ◽  
pp. 443-449 ◽  
Author(s):  
Joël LE GUEN ◽  
Gérard MORIN ◽  
Jeanine POISSON
Keyword(s):  
Vicia Faba ◽  
Vicia Faba L
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