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1. Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates

Author:
Singh, Narpinder,   et al.   ; Shevkani, Khetan;     Show all 2 Author
Source:
International journal of food science & technology 2015 v.50 no.4 pp. 1033-1043
ISSN:
0950-5423
Subject:
Fourier transform infrared spectroscopy; albumins; ash content; color; denaturation; dispersions; gel chromatography; globulins; heat treatment; kidney beans; opacity; pH; peas; permeability; protein content; protein isolates; protein solubility; temperature; tensile strength; thermal properties; water vapor; zeta potential
Abstract:
... This study was undertaken to evaluate physicochemical (colour, protein content, ash content and zeta potential), structural (size exclusion chromatography and thermal properties) and film‐forming properties of kidney bean, field pea and amaranth protein isolates (KBPI, FPPI and AMPI, respectively). Protein content, ash content, zeta potential and denaturation temperature of the isolates ranged fro ...
DOI:
10.1111/ijfs.12733

2. Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

Author:
Singh, Narpinder,   et al.   ; Shevkani, Khetan; Kaur, Amritpal; Kumar, Shresth;     Show all 4 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 927-933
ISSN:
0023-6438
Subject:
absorption; batters; chewiness; chromatography; cohesion; color; cowpeas; emulsifying; firmness; foaming; functional properties; gluten-free foods; muffins; protein isolates; rice; rice flour; solubility; viscoelasticity; viscosity
Abstract:
... The present work was undertaken to explore application of cowpea protein isolates in gluten-free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated for physicochemical and functional properties. These were incorporated at three levels (4, 8 and 12 g/100 g) in rice flour to see their effect on muffin-making properties. Chromatographic analysis revealed that protein ...
DOI:
10.1016/j.lwt.2015.04.058

3. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Author:
Singh, Narpinder,   et al.   ; Singh, Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan;     Show all 4 Authors
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
ISSN:
0950-5423
Subject:
Syzygium cumini; antioxidants; batters; cohesion; color; consumer acceptance; flavonoids; fruit pulp; gluten-free foods; muffins; rheology; rice; rice flour; sensory properties; texture; viscoelasticity; water activity; xanthan gum
Abstract:
... This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation ...
DOI:
10.1111/ijfs.12764

4. Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

Author:
Singh, Narpinder,   et al.   ; Shevkani, Khetan; Kaur, Amritpal; Rana, Jai Chand;     Show all 4 Authors
Source:
Food hydrocolloids 2015 v.43 pp. 679-689
ISSN:
0268-005X
Subject:
Fourier transform infrared spectroscopy; absorption; color; denaturation; emulsifying; emulsions; foaming; foaming capacity; gel chromatography; gelatinization temperature; gels; hydrocolloids; kidney beans; lipids; pea protein; peas; polyacrylamide gel electrophoresis; principal component analysis; protein content; protein isolates; protein solubility; rheological properties; zeta potential
Abstract:
... Protein isolates were prepared from different kidney bean (KB) and field pea (FP) lines and their physicochemical (protein content, colour, electrophoretic profile & zeta potential), structural (thermal & conformational), dynamic rheological and functional (emulsification, foaming, water and fat absorption) properties were evaluated. These isolates differed significantly in colour-, structural-, t ...
DOI:
10.1016/j.foodhyd.2014.07.024