AI Article Synopsis
- The study aimed to create a stable and nutritious beverage using amaranth proteins, utilizing starch separation and the functional properties of these proteins.
- Gums like gellan and xanthan were added to the protein extract, which was heat-treated, resulting in a beverage similar in composition to skim cow's milk.
- The process created protein aggregates and enhanced colloidal stability, making the beverage suitable for vegans, those with celiac disease, and individuals who are lactose intolerant.
Article Abstract
The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow's milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.
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| http://dx.doi.org/10.1007/s11130-020-00853-9 | DOI Listing |
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