Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas

• Autor(a) principal: Almeida, Joellington Marinho de
• Data de Publicação: 2020
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/23397
• topic: Subproduto alternativo; Águas de conserva; Leguminosas; Proteínas funcionais; Atividade biológica de proteínas; Potencial inovador; Alternative by-product; Canned water; Legumes; Functional proteins; Biological activity of proteins; Innovative potential; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Aquafaba is the viscous liquid, a by-product of cooking leguminous grains, obtained from canned legumes or through the cooking process, especially chickpeas, which are usually discarded. This product has a high concentration of proteins with the capacity to produce foams and a stable emulsion, properties that allow it to function as stabilizers in the preparation of new food products, exploited for commercial purposes. In view of the above, sought to develop a viable processing to obtain aquafaba (with pressure - CP, and without pressure - SP) that optimizes and maintains its technological properties. For this, their technological characteristics, protein and carbohydrate profile and the antibacterial protein potential against S. aureus, Salmonella and E. coli strains were evaluated. The information obtained by the analyzes confirmed the adequacy of the processing and showed that cooking with pressure in 15 minutes (CP15), and without pressure in 20 minutes (SP20), were more promising in relation to the parameters of formation and stability of foams, emulsifying capacity and stability, and fraction of the gas phase, in relation to the other cooking times (CP10, CP20, SP10, SP15). The best stability during drainage kinetics (% DR) was verified for the CP15 sample and the half-life (TMV) for the SP20. The foam structures in the initial and maximum overrum times demonstrate that the CP15 sample has more disordered bubbles with fragmentation over time SP20 has smaller and more stable bubbles. The protein solubility corresponded to pH values 7.0 for CP15 and 8.0 for SP20. The CP15 and SP20 samples have a high rate of sucrose and proteins that have molecular mass ranging from 76 kDa to 38 kDa, identified as albumin and glutelin. The antibacterial activity was verified for S. aureus and S. typhi, at concentrations of 7.812 (CP15) and 15.625 μg / mL (SP20) respectively, with no inhibition for E. coli. The procedures adopted in this work show us that the time of 15 min of cooking with pressure and 20 minutes without pressure were indicated for the production of aquafaba with better functional technological properties. The treatments applied to obtain aquafaba confirmed that the time and form of cooking must be taken into account to obtain better emulsifying and stabilizing characteristics, demonstrating the feasibility of applying aquafaba as a potential alternative food for vegans and vegetarians. In addition, the protein content of aquafaba can be applied as an antimicrobial agent.