Veterinary Faculty, Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain.
Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
Plant Foods Hum Nutr. 2022 Mar;77(1):141-149. doi: 10.1007/s11130-022-00956-5. Epub 2022 Mar 5.
Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 -lot A- and 7 -lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.
从天然低凝集素品种（菜豆 var. Almonga）获得的大豆蛋白分离物（BPI）的胶凝能力进行了分析。为此，研究了凝胶加工的差异：浓度（14%和 17%）、盐添加（0 和 2%）和 pH（6.5- lot A-和 7- lot B），以获得适合制作肉类和海鲜仿制品的合适颜色、机械和黏弹性。在 pH 7 下，14%和 17%的 BPI 浓度都能产生硬度较低、更具弹性、更稳定且更具内聚性的凝胶网络。所得凝胶的颜色足够白，可以被认为是制作植物性仿制品的合适基础。这些 BPI 凝胶每份（100g）中总半乳糖苷、肌醇磷酸盐和胰蛋白酶抑制剂（生物活性化合物）的含量分别高达 0.80mg/g、8.06mg/g 和 239TIU。
