Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

The aim of the present study was to investigate the gelling properties of Pinto Saltillo bean isolate protein (PSBIP) enriched with sodium alginate (SA). In solution, phase diagrams indicated cosolubility at different concentrations of the PSBIP-SA system that is homogeneous at low concentrations of...

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Bibliographic Details
Published in:Food science & technology 2021-07, Vol.146, p.111419, Article 111419
Main Authors: Peña-Cháidez, Joel Enrique, Rosas-Flores, Walfred, Salazar-Montoya, Juan Alfredo, Morales-Contreras, Blanca Elizabeth, Gallegos-Infante, José Alberto, Morales-Castro, Juliana, Medrano-Roldán, Hiram
Format: Article
Language:English
Subjects:
Gelling properties
Isolated protein
Phase diagram
Sodium alginate
Viscoelasticity
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Summary:The aim of the present study was to investigate the gelling properties of Pinto Saltillo bean isolate protein (PSBIP) enriched with sodium alginate (SA). In solution, phase diagrams indicated cosolubility at different concentrations of the PSBIP-SA system that is homogeneous at low concentrations of PSBPI (
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111419