Functional Properties of Mixed Hydrocolloid Systems Formed by Hard-to-Cook Phaseolus vulgaris Protein Hydrolysates and Carboxymethylated Flamboyant (Delonix regia) Gum

JFCN_Vol_8_Issue_4-(Chel-Guerrero-)-Graphical-Abstract
Luis Chel-Guerrero, Beatriz Guzmán-Méndez, María Eugenia Jaramillo-Flores, Wilbert Rodríguez-Canto and
David Betancur-Ancona

 

Abstract

In this work, the interactions and functional properties of the mixed hydrocolloid system (MHS) formed by the limited protein hydrolysate of hardto- cook Phaseolus vulgaris (LHv) and carboxymethylated galactomannan from flamboyant seed (CGF) were studied at pH values of 3, 3.5 and 4. An LHv with a degree of hydrolysis of 8.3% and a CGF with a degree of substitution of 0.91 was obtained. By fluorometry, the highest interaction between LHv and CGF was observed at pH 3 and decreased with increasing pH; furthermore, the soluble nitrogen of MHS was higher than that of LHv and increased with pH. The MHS had a higher foaming capacity and stability than the LHv dispersion; it was also observed that the stability increased with increasing pH of the system, reaching a foaming capacity of up to 267% and a stability time of 35 min with the MHS at pH 4. On the other hand, the emulsifying activity index (EAI) of MHS and LHv increased with increasing pH, with MHS reaching 219% EAI; whereas, the emulsifying stability index (ESI) of MHS increased slightly with pH value. Based on the results obtained, the use of MHS in food industry products where foam control or emulsion generation and stabilization are required, could be considered.

Published on: September 26, 2022
doi: 10.17756/jfcn.2022-134
Citation: Chel-Guerrero L, Guzmán-Méndez B, Jaramillo-Flores ME, Rodríguez-Canto Wand Betancur-Ancona D. 2022. Functional Properties of Mixed Hydrocolloid Systems Formed by Hardto- Cook Phaseolus vulgaris Protein Hydrolysates and Carboxymethylated Flamboyant (Delonix regia) Gum. J Food Chem Nanotechnol 8(3): 119-126.

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