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Bean flour under pressure: Probing the techno-functionality through processing-structure-function analysis.

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  • 1Department of Food Science, University of Guelph, Canada.

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High pressure processing (HPP) alters bean flour structure, impacting its techno-functionality. This study shows HPP modifies starch and protein, affecting viscosity and water absorption.

Keywords:
Flour modificationFlour pastingHigh pressure processingNavy bean flourProtein secondary structureStarch crystallinity

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Bean flour is a valuable ingredient with potential for wider application.
  • Understanding the impact of processing on bean flour's structure and functionality is crucial for ingredient innovation.

Purpose of the Study:

  • To investigate the effects of High Pressure Processing (HPP) on the structural properties of bean flour.
  • To evaluate the consequential changes in techno-functionality of HPP-modified bean flour.

Main Methods:

  • Bean flour dispersions (20% w/w) were subjected to HPP at pressures from 250 to 600 MPa for 3 minutes.
  • Structural modifications were analyzed using techniques assessing starch crystallinity and protein secondary structure.
  • Techno-functionality was evaluated using Rapid Visco-Analyzer and water absorption/solubility index measurements.

Main Results:

  • HPP induced changes in starch granule morphology and decreased relative crystallinity with increasing pressure.
  • Pressure-induced protein denaturation was observed, indicating alterations in secondary protein structure.
  • A significant decrease in peak viscosity was recorded at 600 MPa, while water absorption index increased.

Conclusions:

  • HPP effectively modifies the structural characteristics of bean flour, including starch and protein components.
  • These structural changes translate to altered techno-functionality, notably affecting viscosity and water binding properties.
  • HPP presents a viable method for tailoring bean flour properties for specific food applications.