Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

• Published in: Journal of food measurement & characterization Vol. 17; no. 2; pp. 1844 - 1851
• Main Authors: Lozano-Aguirre, María G., Rodríguez-Miranda, Jesús, Falfán-Cortes, Reyna N., Hernández-Santos, Betsabé
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2023; Springer Nature B.V
• Subjects: Absorption; Beans; Bulk density; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Flour; Food Science; Maltodextrin; Mixtures; Original Paper; Proteins; Vegetables; Water absorption; United States > US; Michigan; Mixtures; Functionality; Vegetable proteins
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-022-01753-z

The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm 3 ). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm 3 ). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.