Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums: Gelling Properties of Red Kidney Beans Protein Isolates

Nighat Raza; Adeel  Hakim; Muhammad  Shahbaz; Mujahid  Farid

doi:10.54393/df.v4i01.72

Authors

Nighat Raza Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Adeel Hakim Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Muhammad Shahbaz Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Mujahid Farid Department of Environmental Science, University of Gujrat, Gujrat, Pakistan

DOI:

https://doi.org/10.54393/df.v4i01.72

Keywords:

Red Kidney Beans, Protein, Gums, Xanthan, Carrageenan, Gel, Yogurt

Abstract

Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T_1.KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.

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