Functional and rheological properties of amaranth albumins extracted from two Mexican varieties

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 59; no. 4; pp. 169 - 174
• Main Authors: Silva-Sanchez, C, Gonzalez-Castaneda, J, Leon-Rodriguez, A. de, Barba de la Rosa, A.P
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 2004
• Subjects: Absorption; albumins; Albumins - analysis; Albumins - chemistry; amaranth grain; amaranth protein; Amaranthus - chemistry; Biological and medical sciences; Bread - standards; breadmaking quality; Cereal and baking product industries; dough; Egg and egg product industries; Emulsions; foaming capacity; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Nutritive Value; Plant Proteins - analysis; Plant Proteins - chemistry; Rheology; Solubility; Bakery product; Stability; Foaming; Solubility; Albumin; Extract; Protein; Bread; Functional properties; New variety; Amaranth; Emulsion; Oil; Albumins; Farinogram; Cereal product; Quality; Egg product; Water solubility; Isolate; Rheological properties
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-004-0021-6

The functional and rheological properties of amaranth albumins isolates extracted from two new Mexican varieties were determined. Functional properties tested were protein solubility, foaming, water and oil absorption capacities, emulsifying activity, and emulsion stability. The maximum solubility values for both amaranth albumins were found above pH 6 and values were compared to the solubility of egg albumins. Albumins from amaranth showed excellent foaming capacity and foaming stability at pH 5, suggesting that this protein could be used as whipping agents as egg albumins, also the water and oil absorption capacities reached their maximum values at acidic pH, suggesting that amaranth albumins could be appropriate in preparation of acidic foods. The rheological test based on farinograms and alveograms showed that wheat flour supplemented with 1% amaranth albumins improves the dough properties due to higher mixing stability and the bread had better crumb characteristics. In addition of the known high nutritional values of amaranth albumins, our results indicate the high potential for use of these proteins as an ingredient in food preparations.