naa a22 4500 510725309 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1020-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1020-5 Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters [Elektronische Daten] [Alessandro Angioloni, Concha Collar] The impact of high hydrostatic pressure (HP) treatment on protein aggregation and rheological properties of legume batters has been investigated. Gelatinisation/pasting and gelling profiles, rheological parameters and protein solubility of HP-hydrated chickpea (CP), green pea (GP) and soybean (SB) flours were determined. CP, GP and SB hydrated flours, at dough yield (DY) 160 and 200, were treated for 10min at 0.1, 200, 350 or 450MPa. Pressures of ≥350MPa downward shifts gelatinisation temperatures in CP and GP regardless the hydration level. For all legume batters, HP provokes changes on the rheology of hydrated samples, particularly in softer batters (DY 200), leading to an increased stiff/solid character. Analysis of proteins extracted in different buffers revealed that pressures of >200MPa induced the formation of urea-insoluble complexes, disulphide bonds and/or other strong protein aggregates. Although the extent of protein modification was dependent on the applied pressure, the results collected so far show that high HP can be used to improve the breadmaking functionality of CP, GP and SB batters. Springer Science+Business Media New York, 2012 Chickpea nationallicence Green pea nationallicence Soybean nationallicence High hydrostatic pressure nationallicence Protein aggregation nationallicence Rheological properties nationallicence Angioloni Alessandro Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut Collar Concha Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3576-3584 1935-5130 6:12<3576 2013 6 11947 https://doi.org/10.1007/s11947-012-1020-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1020-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Angioloni Alessandro Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut NATIONALLICENCE 700 1- Collar Concha Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3576-3584 1935-5130 6:12<3576 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer