Production and Characterization of Plant Protein Concentrates from Shells of Kidney Bean, Pea and Cowpea and Their Effects on Freezing and Freeze Drying of Kiwi Puree

Year 2019, , 157 - 166, 02.09.2019

Gülşah Kızılalp Safiye Nur Dirim

https://doi.org/10.24323/akademik-gida.613551

Abstract

In this study, protein concentrates (PCs) were
obtained from the shells of kidney bean (KPC), pea (PPC) and cowpea (CPC) by
using alkaline extraction followed by isoelectric precipitation and freeze
drying. Among PCs, CPC had significantly the highest protein (41.22%) and the
lowest dry matter (93.52%) contents. The protein content of KPC was 19.20% while
PPC had a content of 25.48%. The ash content of CPC was the lowest (0.005%).
Considering the color values of PCs, the highest L* and a* color values were
44.25 and 0.36 for KPC, respectively and the highest b* value was 0.39 for CPC.
The highest total color change (∆E) was calculated as 30.23 for PPC. Among functional
properties, KPC had the highest water (2.26 g/g) and oil holding capacity (3.60
g/g) values. PPC had the highest emulsion capacity (54.28%), stability (51.43%),
and foaming capacity (47.63%) values. CPC showed the highest solubility value
(99.23%). Based on the results of differential scanning calorimetry (DSC)
analysis, CPC displayed a lower denaturation temperature (T_d) and
heat of transition (∆H). With the addition of the PCs (in 0, 1, 2, 4, and 6% of
total weight), the duration for the freezing of kiwi puree with a 6% PC (KPC,
PPC, and CPC) was the lowest. On the other hand, a clear effect of adding
protein to kiwi puree on behavior of freeze drying was not observed.

Keywords

Kidney bean, Pea, Cowpea, Protein concentrate, Freeze drying

Supporting Institution

Ege University

Project Number

FYL-2018-20413

Thanks

This research was supported by the Scientific Research Projects Coordination Unit of Ege University (Project Code is FYL-2018-20413).

Barbunya, Bezelye ve Börülce Kabuklarından Bitkisel Protein Konsantresi Üretimi ve Karakterizasyonu ile Kivi Püresinin Donması ve Dondurularak Kurutulması Üzerine Etkileri

Abstract

Bu çalışmada, barbunya, bezelye ve börülce
kabuklarından izoelektrik noktada çöktürme yöntemi kullanılarak protein
konsantreleri elde edilmiştir. Elde edilen protein konsantreleri arasında,
börülce kabuğu protein konsantresi en yüksek protein ve en düşük kurumadde
içeriğine sahiptir (sırasıyla %41.22 ve 93.52). Barbunya kabuğu protein
konsantresinin protein değeri %19.20 ve bezelye kabuğu protein konsantresinin
ise %25.48’dir. Börülce kabuğu protein konsantresinin kül değeri en düşük
olarak bulunmuştur (%0.005). Renk değerleri dikkate alındığında, en yüksek L*
değeri 44.25 olarak barbunya kabuğu protein konsantresi için, en yüksek a*
değeri 0.36 olarak barbunya kabuğu protein konsantresi için ve en yüksek b*
değeri 0.39 olarak bezelye kabuğu protein konsantresi için ölçülmüştür. En
yüksek toplam renk değişim değeri (∆E) 30.23 olarak bezelye kabuğu protein
konsantresi için hesaplanmıştır. Fonksiyonel özellikler incelendiğinde ise,
barbunya kabuğu protein konsantresi en yüksek su ve yağ tutma kapasitesine
(sırasıyla 2.26g/g ve 3.60 g/g), bezelye kabuğu protein konsantresi en yüksek
emülsiyon kapasitesi ve stabilitesine (sırasıyla %54.28 ve %51.43) ve köpük
oluşturma kapasitesine (%47.63) sahiptir. Börülce kabuğu protein konsantresi en
yüksek çözünürlük değerini göstermiştir (%99.23). Diferansiyel taramalı
kalorimetri (DSC) analizine göre, börülce kabuğu protein konsantresi en düşük
denatürasyon sıcaklığı (T_d) ve geçiş ısısı (∆H) değerine sahiptir.
Protein konsantrelerinin eklenmesiyle (toplam ağırlığın %0, 1, 2, 4, 6
oranında), %6 oranında protein konsantresi (barbunya, bezelye ve börülce kabuğu
protein konsantresi) eklenen kivi pürelerinin donma faz süresi, diğer oranlara
göre daha kısa bulunmuştur. Diğer taraftan, kivi püresine protein konsantresi
eklemenin dondurarak kurutma davranışı üzerine net bir etkisi gözlenmemiştir.

Keywords

Barbunya, Bezelye, Börülce, Protein konsantresi, Dondurarak kurutma

Project Number

FYL-2018-20413

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