CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Influence of functional properties on miccrostructure, rheology and texture of carob proteína isolate (CPI) gel
Autor/es:
BENGOECHEA, C.; MOLINA ORTIZ, S.E.; GUERRERO, A.; PUPPO, M.C.
Lugar:
Zurich, Suiza
Reunión:
Congreso; The International Symposium on Food Rheology and Structure – ISFRS 2009; 2009
Institución organizadora:
Swiss Federal Institute of Technology Zurich
Resumen:
The protein system from carob germ, named caroubin by some authors [1, 2], consists of a mixture of different proteins with a molecular weight ranging from several thousands Da to more than one million [1]. The present study is focused on the gelling properties of carob protein at different concentration levels (10, 20, 30%) and pH values (native, 2, 10). CPI gels were thermally processed at 95ºC for 30 minutes. The solubility of those formed was analyzed by the Bradford assay, resulting in a higher protein concentration in the soluble extract at alkaline pH (10) and higher protein content (30%). The influence of reducing agents on the solubility (SDS, DTT) was also studied.  It was found that 30% gels present a greater WHC than 20% gels. An analysis of the different protein components was made through electrophoresis, studying differences at different pH values. TPA (Texture Profile Analyser) tests showed how higher protein content leads to a greater consistency. Oscillatory shear measurements were performed on all the samples by a controlled-stress rheometer, being possible to establish a comparison with the previous results.