@article{article_613551, title={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}, journal={Akademik Gıda}, volume={17}, pages={157–166}, year={2019}, DOI={10.24323/akademik-gida.613551}, author={Kızılalp, Gülşah and Dirim, Safiye Nur}, keywords={Barbunya,Bezelye,Börülce,Protein konsantresi,Dondurarak kurutma}, 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. <o:p> </o:p> }, number={2}, publisher={Sidas Medya Ltd. Şti.}, organization={Ege University}