Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Rio de Janeiro-
Autor(es): dc.contributorUR BIA-
Autor(es): dc.contributorBIBS Facility-
Autor(es): dc.contributorWageningen University-
Autor(es): dc.creatorLocali-Pereira, Adilson Roberto-
Autor(es): dc.creatorCaruso, Ícaro Putinhon-
Autor(es): dc.creatorRabesona, Hanitra-
Autor(es): dc.creatorLaurent, Sophie-
Autor(es): dc.creatorMeynier, Anne-
Autor(es): dc.creatorKermarrec, Alice-
Autor(es): dc.creatorBirault, Lucie-
Autor(es): dc.creatorGeairon, Audrey-
Autor(es): dc.creatorLe Gall, Sophie-
Autor(es): dc.creatorThoulouze, Loric-
Autor(es): dc.creatorSolé-Jamault, Véronique-
Autor(es): dc.creatorBerton-Carabin, Claire-
Autor(es): dc.creatorBoire, Adeline-
Autor(es): dc.creatorNicoletti, Vânia Regina-
Data de aceite: dc.date.accessioned2025-08-21T22:32:50Z-
Data de disponibilização: dc.date.available2025-08-21T22:32:50Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2024.109923-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/303263-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/303263-
Descrição: dc.descriptionSoaking and boiling can improve the digestibility of seeds by reducing anti-nutritional factors and the hard-to-cook phenomenon. The use of pre-treated seeds in protein fractionation is thus of interest for the development of protein-rich ingredients. In this work, soaked and soaked-boiled seeds were applied prior to aqueous fractionation of pigeon pea proteins. Pre-treatments impact the particle size distribution in the flours, with boiling leading to aggregate formation (>1000 μm) due to starch gelatinization. The soaked-boiled flour showed a lower lipid content, higher content in soluble polysaccharides, and loss of proteins with low molecular weight compared to the control. The use of soaked-boiled seeds for protein fractionation reduced trypsin inhibitor activity by 95%, demonstrating a positive effect in improving nutritional quality. Protein fractionation also resulted in a 3-fold accumulation of lipids, and the mannose content, notably, doubled in protein concentrates compared to their flour counterparts. A lower intensity of tryptophan fluorescence emission was observed in protein concentrates, which may be related to chemical degradation or interactions with other molecules. The protein concentrate from soaked-boiled seeds exhibited higher emulsion stabilization properties compared to the others protein concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching of minor compounds that also act as foaming agents, such as saponins. This work brings new insights into the effects of soaking and boiling-based pre-treatments on the composition of pulse protein ingredients, and in turn, on their techno-functionalities as exemplified with their emulsifying, foaming and gelling properties.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionMinistère de l'Europe et des Affaires Étrangères-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Multiuser Center for Biomolecular Innovation (CMIB) Department of Physics, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionInstitute of Medical Biochemistry Leopoldo de Meis and National Center for Structural Biology and Bioimaging Federal University of Rio de Janeiro, RJ-
Descrição: dc.descriptionINRAE UR BIA-
Descrição: dc.descriptionINRAE PROBE/CALIS Research Infrastructures BIBS Facility-
Descrição: dc.descriptionLaboratory of Food Process Engineering Wageningen University, P.O. Box 17, Bornse Weilanden 9-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Multiuser Center for Biomolecular Innovation (CMIB) Department of Physics, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionCNPq: 310788/2020-0-
Idioma: dc.languageen-
Relação: dc.relationFood Hydrocolloids-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAlternative protein-
Palavras-chave: dc.subjectBoiling-
Palavras-chave: dc.subjectCajanus cajan-
Palavras-chave: dc.subjectPlant-based protein-
Palavras-chave: dc.subjectPulse crop-
Palavras-chave: dc.subjectSoaking-
Título: dc.titlePre-treatment effects on the composition and functionalities of pigeon pea seed ingredients-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.