Caractérisation et formulation de nouveaux ingrédients alimentaires à base de complexes de protéines végétales et de polysaccharides
|Authors:||Kuate Kamga, Blaise|
|Abstract:||The objective of this work was to characterize the physicochemical properties of complexes formed of plant proteins and dietary fibers. Nine complexes were produced from three plant protein isolates (two soy isolates and one pea isolate) and two fibers (corn and beet) with protein-polysaccharide (P-PS) ratios 1-1, 2-1 and 4-1 by gradual addition of hydrochloric acid up to a pH of 4. The size, the charge and water and oil absorption capacities of these complexes were evaluated with the aim of developing new ingredients with desired functionalities. The formation of complexes allowed to create a synergistic effect on the water absorption capacity of these new ingredients, which was found to be higher for the complexes based on soybeans and beet fiber (20 and 26% for Soya1-Bet and Soya2-Bet against 9 and 23% for Soya1-Corn and Soya2-Corn). The increase in water absorption was generally lower than oil absorption by more than 35%. The great synergy between the P-PS complex was correlated with a low protein content and smaller complex sizes. The formation of complexes appears as an interesting way to modulate the functionality of proteins and fibers to improve the level of fortification of foods.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||29 January 2020|
|Collection:||Thèses et mémoires|
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