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<p>The importance of proteins as food components lies not only in their nutritional contribution but also in their techno-functional properties. The protein–starch interaction has a determining impact on the attributes of protein-rich starchy foods. This study evaluated the physicochemical and functional properties of blends of <i>Phaseolus lunatus</i> protein concentrate (PcP) with individual starches from plantain (<i>Musa paradisiaca</i>, PS), cowpea (<i>Vigna unguiculata</i>, CS), and sago (<i>Marantha arundinacea</i>, SS). The blend with cowpea starch showed a water absorption of 14.02&#xa0;g/g sample, along with greater foam stability (32%), higher viscosity (750 BU), and improved gel firmness (0.088 kgf), indicating strong water-binding and structural properties. The pasting temperature was elevated to between 79 and 84&#xa0;°C. The most elastic gels were obtained from the PcP/plantain starch blend, with a deformation of 14.03&#xa0;mm. The highest solubility (24.34%) and swelling power (18.32&#xa0;g of water/g of sample) were found in the blend with sago starch, and, compared to the others, this blend did not exhibit syneresis during freeze–thaw storage and had a greater emulsifying capacity and stability. These results indicated that there was an interaction between protein and starches, as the techno-functional properties were modified depending on the polysaccharide in the blend.</p>

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Effect of the interaction of plantain, cowpea, and sago starches on the techno-functional properties of the lima bean (Phaseolus lunatus) protein concentrate

  • 期刊论文

  • 发表日期：

    2025年6月17日

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  • José Tec-Pool,
  • Yasser Chim-Chi,
  • Eduardo Castañeda-Pérez,
  • Luis Chel-Guerrero,
  • David Betancur-Ancona

摘要

The importance of proteins as food components lies not only in their nutritional contribution but also in their techno-functional properties. The protein–starch interaction has a determining impact on the attributes of protein-rich starchy foods. This study evaluated the physicochemical and functional properties of blends of Phaseolus lunatus protein concentrate (PcP) with individual starches from plantain (Musa paradisiaca, PS), cowpea (Vigna unguiculata, CS), and sago (Marantha arundinacea, SS). The blend with cowpea starch showed a water absorption of 14.02 g/g sample, along with greater foam stability (32%), higher viscosity (750 BU), and improved gel firmness (0.088 kgf), indicating strong water-binding and structural properties. The pasting temperature was elevated to between 79 and 84 °C. The most elastic gels were obtained from the PcP/plantain starch blend, with a deformation of 14.03 mm. The highest solubility (24.34%) and swelling power (18.32 g of water/g of sample) were found in the blend with sago starch, and, compared to the others, this blend did not exhibit syneresis during freeze–thaw storage and had a greater emulsifying capacity and stability. These results indicated that there was an interaction between protein and starches, as the techno-functional properties were modified depending on the polysaccharide in the blend.