Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry

Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

“…2) were attributed to starch (peak 1, peak temperature 66.8°C, confirmed from literature data of Chung, Liu, & Hoover, 2009) and protein (peak 2, peak temperature of 85.5°C, confirmed from our unpublished studies with isolated lentil protein). The peak temperature values observed for protein denaturation in the present study are lower than the values reported by Ahmed, Varshney, and Ramaswamy (2009) for lentil flour slurries (globulin denaturation at 110-135°C) and Kaur, Singh, and Sandhu (2007) for protein isolates from Indian lentil cultivars (peak denaturation temperatures between 97.5 and 99.1°C) reflecting genotype and environmental influences. DSC enthalpy represents the net sum of all endothermic processes taking place in substrate macromolecules during heating.…”

On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA

“…Only a few studies on the differential scanning calorimetry (DSC) analysis of almost dry soy and pea proteins have been reported . In contrast, the literature on the thermal behavior of protein solutions and highly hydrated proteins is quite huge . However, the behavior at different moisture contents is very different, and information on the dry state cannot be extracted from that in solution.…”

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

“…pressure level, treatment time, starch source, concentration, temperature, etc.) on starch gelatinization in general (Ahmed, Ramaswamy, Ayad, Alli, & Alvarez, 2007;Ahmed, Varshney, & Ramaswamy, 2009;Liu, Selomulyo, & Zhou, 2008;Oh, Hemar, Anema, Wong, & Neil Pinder, 2008;Stolt, Oinonen, & Autio, 2000) or more specifically on gelatinization of corn starch (Ahmed, Singh, Ramaswamy, Pandey, & Raghavan, 2014;Błaszczak et al, 2007;Buckow, Heinz, & Knorr, 2007) has been widely investigated. The above studies have been focused on understanding the mechanism of pressure-induced gelatinization and its influence on physicochemical and structural properties of starches.…”