CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Calcium addition to cowpea protein isolates induces changes on thermal properties and characteristics of gel obtained by thermal or high pressure treatments
Autor/es:
SPERONI, FRANCISCO; DE LAMBALLERIE, M.; AVANZA, MARIA VICTORIA; PEYRANO, FELICITAS; POTTIER, L
Lugar:
Toronto
Reunión:
Conferencia; 9th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2016); 2016
Resumen:
The effect of calcium addition (CaCl2, 10 ? 40 mM) on thermal properties and heat-induced (TT, 90 °C ? 20 min), or high pressure-induced (400 or 600 MPa ? 5 min) gelation of cowpea protein isolate was analysed. The temperature of denaturation increased with increased calcium concentration, without changes in enthalpy change of denaturation. The degree of denaturation after TT or 600 MPa was 100% for any assayed calcium concentration. In the case 400 MPa a baroprotective effect of calcium was detected since denaturation degree decreased with increased calcium concentration from 87 to 35% (for 0 or 40 mM calcium added, respectively). Calcium addition improved gelation ability of protein dispersions (8% w/w), the magnitude of this effect was dependent on calcium concentration and on type and level of denaturation treatment. The strongest gels, characterized by small deformation rheology, were obtained after 600 MPa with 40 mM CaCl2. The gels obtained after 400 MPa exhibited a higher viscous behavior than those obtained with fully denatured proteins (TT or 600 MPa). Water holding capacity was function of calcium concentration and type of denaturation treatment, with the highest values observed in gels obtained with TT and low calcium concentrations. Gels were opaque and L* values increased with increased calcium concentration, probably due to protein insolubilization. Our results indicate that calcium addition may be used to obtain cowpea protein isolate gels with lower protein concentration than in its absence. The increase in calcium concentration increased G? and G? but worsened water holding capacity.