Legume seeds treated by high hydrostatic pressure: effect on functional properties of flours

ELIANA FERNÁNDEZ SOSA; CINTHIA THOMPSON; MARÍA GUADALUPE CHAVES; BELÉN A. ACEVEDO; MARÍA V. AVANZA

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2020 vol. 13 p. 323 - 340

1935-5130

Pigeon pea (PP), Cowpea (CU), Dolichos bean (DB) and Jack bean (JB) are legumesthat constitutes the daily diet in many countries. Legumes are a good source ofproteins, carbohydrates and minerals. Considering that legumes presents potentials to be used as ingredients for food formulation, the study of functional and physicochemical properties of flours obtained from legume seeds treated by with HHPT (200. 400, 600 MPa) was conducted. Flours were evaluated for polypeptide composition (SDS-PAGE), Fluorescence spectroscopy, Color, Protein solubility (PS), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Emulsion Activity (EA),Emulsion Stability (ES), Foaming Capacity (FC), Foaming Stability (FS) and Least Gelation Concentration (LGC). PS of PP, CU and DB diminished with the increase of pressure and only CU showed an increase of PS (7-40%) at the isoelectric point. WHC f PP, CU and DB varied with the pressure applied, however WHC of JB was not modified by HHPT as we observed in lambda max fluorescence-emission values and PS. Only PP showed an increment of OHC at 400 and 600 MPa. EA of PP was not affected by HPPT, while DB and JB showed a decrease. ES of CU, DB and JB was not affected by HHPT. FC of PP, DB and JB diminished with the increase of pressure. FS of DB and CU (400 MPa) was improved and continued for 120 min. LGC values and the equilibrium moisture content of flours were not influenced by HHPT; but the last decreased with the increase of temperature. Moisture sorption isotherms of flours fitted adequately to H-H equation covering the practical range of water activity (0.10 ? 0.90) at the three temperatures tested. High pressure processed flours of PP, CU, DB andJB showed functional properties that could be useful for food formulation.