Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) of Faba and Soy Protein Isolates
2.3. Preparation of Emulsion
2.3.1. Mixing
2.3.2. Preparation of Homogenised Emulsions
2.3.3. Ultra-High Temperature Processing of the Emulsion
2.4. Physicochemical Properties of the Emulsion
2.4.1. Particle Size Distribution
2.4.2. Flocculation Index (FI) and Coalescence Index (CI)
2.4.3. Confocal Laser Scanning Microscopy
2.4.4. ζ-Potential
2.4.5. Creaming Index
2.4.6. Headspace Gas Chromatography-Mass Spectrometry (GC-MS)
2.5. Statistical Analysis
3. Results and Discussion
3.1. Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) of Faba and Soy Protein Isolates
3.2. Physicochemical Properties of the Emulsions
3.2.1. Particle Size Distribution
3.2.2. Flocculation Index (FI) and Coalescence Index (CI)
3.2.3. ζ-Potential
3.2.4. Creaming Index
3.2.5. Headspace Gas Chromatography-Mass Spectrometry (GC-MS)
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Treatment | Emulsion Type | Particle Size Distribution | PDI (%) | FI | CI | ζ-Potential (mV) | Creaming Index | |||
---|---|---|---|---|---|---|---|---|---|---|
D 4,3–Volume-Weighed Mean (µm) | Uniformity (µm) | Specific Surface Area (µm) | D 3,2–Surface-Weighed Mean (µm) | |||||||
FPC5 | coarse | 14.39 ± 0.00 c,d | 0.45 ± 0.00 b,c,d | 0.56 ± 0.01 e,f,g | 10.71 ± 0.00 c | 24.38 ± 0.01 c | 88.81 ± 0.35 d | 101.26 ± 5.24 c,d | −27.60 ± 3.25 d | 12.45 ± 0.35 b |
homogenised | 2.48 ± 0.04 f | 0.23 ± 0.02 d | 21.50 ± 0.14 a | 0.28 ± 0.00 f | 6.88 ± 0.24 e | 4.79 ± 0.19 e | 63.93 ± 0.34 e,f | −24.63 ± 1.50 c,d | 7.00 ± 0.28 g | |
UHT | 11.83 ± 0.16 c,d | 0.45 ± 0.02 b,c,d | 0.65 ± 0.01 e,f | 9.24 ± 0.20 d | 21.37 ± 0.71 c,d | 105.06 ± 3.66 d | 142.34 ± 9.92 b | −23.10 ± 0.96 b,c | 9.25 ± 021 d,e | |
FPC6 | coarse | 22.19 ± 2.85 b | 0.57 ± 0.01 a,b | 0.44 ± 0.02 g,h | 13.57 ± 0.60 b | 41.52 ± 5.45 b | 160.82 ± 17.80 c | 101.57 ± 2.24 c,d | −23.10 ± 2.10 b,c | 13.05 ± 0.21 b |
homogenised | 5.55 ± 1.52 e,f | 0.70 ± 0.20 a | 9.17 ± 0.05 b | 0.50 ± 0.22 f | 10.44 ± 0.13 d,e | 11.10 ± 2.87 e | 47.81 ± 0.49 f | −21.20 ± 0.80 b | 7.20 ± 0.42 g | |
UHT | 17.25 ± 0.92 b,c | 0.44 ± 0.00 b,c,d | 0.45 ± 0.01 g,h | 13.38 ± 0.29 b | 29.03 ± 1.81 c | 194.98 ± 0.15 a,b | 175.32 ± 4.81 a | −21.47 ± 1.10 b,c | 10.25 ± 0.50 c,d | |
FPC7 | coarse | 10.69 ± 0.26 d,e | 0.44 ± 0.00 b,c,d | 0.73 ± 0.01 e | 8.26 ± 0.08 d | 22.81 ± 0.33 c | 182.22 ± 12.42 b,c | 110.95 ± 5.30 c | −0.02 ± 0.02 a | 14.55 ± 0.21 a |
homogenised | 4.65 ± 1.79 f | 0.37 ± 0.01 b,c,d | 1.16 ± 0.04 d | 5.18 ± 0.15 e | 9.17 ± 0.41 e | 10.83 ± 3.06 e | 83.41 ± 7.59 d,e | 0.08 ± 0.03 a | 7.95 ± 0.21 f,g | |
UHT | 14.08 ± 0.29 c,d | 0.39 ± 0.02 b,c,d | 0.53 ± 0.01 f,g | 11.26 ± 0.14 c | 22.89 ± 1.45 c | 212.14 ± 3.91 a,b | 191.81 ± 11.82 a | −0.12 ± 0.07 a | 10.40 ± 0.28 c | |
FPC8 | coarse | 12.22 ± 0.10 c,d | 0.48 ± 0.00 a,b,c | 0.66 ± 0.00 e,f | 9.11 ± 0.07 d | 20.89 ± 0.18 c,d | 199.74 ± 18.27 a,b | 109.06 ± 1.30 c | 0.01 ± 0.07 a | 14.95 ± 0.21 a |
homogenised | 2.87 ± 0.01 f | 0.28 ± 0.00 c,d | 4.92 ± 0.01 c | 1.22 ± 0.00 f | 7.84 ± 0.34 e | 16.10 ± 1.27 e | 78.98 ± 0.32 d,e | 0.01 ± 0.20 a | 8.40 ± 0.14 e,f | |
UHT | 33.27 ± 3.55 a | 0.49 ± 0.02 a,b,c | 0.27 ± 0.01 h | 22.11 ± 0.78 a | 59.49 ± 7.40 a | 226.50 ± 0.26 a | 197.43 ± 7.08 a | 0.24 ± 0.11 a | 15.15 ± 0.21 a |
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Nawaz, M.A.; Singh, T.K.; Stockmann, R.; Jegasothy, H.; Buckow, R. Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates. Foods 2021, 10, 1244. https://doi.org/10.3390/foods10061244
Nawaz MA, Singh TK, Stockmann R, Jegasothy H, Buckow R. Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates. Foods. 2021; 10(6):1244. https://doi.org/10.3390/foods10061244
Chicago/Turabian StyleNawaz, Malik Adil, Tanoj Kumar Singh, Regine Stockmann, Hema Jegasothy, and Roman Buckow. 2021. "Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates" Foods 10, no. 6: 1244. https://doi.org/10.3390/foods10061244