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oai:www.ideals.illinois.edu:2142/106340 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Copyright 2019 Hakime Yavuz Padua, Graciela W Yavuz, Hakime Gul 2020-03-02T22:12:16Z 2020-03-02T22:12:16Z 2022-03-03T10:15:22Z 2019-11-12 2019-12 Food industry, in general, and the legume industry, in particular, produce large amounts of protein-based byproducts. Legume seeds generally contain 20% to 30% protein. Food proteins are natural food ingredients that can be used as fortifying and structuring agents in a variety of foods. The gelation of proteins (mainly globular proteins) has received considerable attention for some years because of its potential applications in the food industry. Protein gels can be prepared by cross-linking flexible proteins (e.g. gelatin and keratin) or by inducing the formation of protein aggregates of globular proteins (e.g. pea protein, whey proteins, and soy proteins). In this study three different plant proteins were considered, pea, lentil and almond. Pea seeds consists of 30% protein (70-80% globulins), lentil seeds contain 25-30% protein (70% globulins) and almond seeds contain 15-25% proteins (70% globulins). The objectives of this study were (1) to investigate the ethanol-induced gelation behavior of plant proteins and (2) to characterize rheological and microstructural properties of plant protein gels so formed. The effects of protein concentration in the gelling solution (10%, 15% and 20%), ethanol content of the coagulation media (30%, 40%, 50%, 60%, 70% and 80%) and pH (2, 4 and 7) were considered. Plant proteins formed gels immediately upon contact within ethanol. Rheological measurements indicated that higher protein concentration bolsters instant gel formation. Instant gelation was observed for 15% and 20% protein samples and for most of the 10% protein ones. In general, the strongest gels were formed at 20% protein and 30-40% ethanol. Gel behavior was affected by pH. Rheological measurements at pH 2, 4, and 7 indicated that, at 20% protein in the gelling solution and 30% and 40% ethanol in the coagulation solvent, gels formed immediately upon contact with ethanol for the plant proteins studied and the highest gel strength measurements were observed at pH 2. The results of this research indicated that pea, lentil, and almond proteins form instant gels by ethanol-induced gelation. Gel behavior was affected by protein concentration, ethanol content and pH. Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2021-12-01 The student, Hakime Yavuz, accepted the attached license on 2019-11-10 at 11:56. The student, Hakime Yavuz, submitted this Thesis for approval on 2019-11-10 at 12:02. This Thesis was approved for publication on 2019-11-12 at 08:57. DSpace SAF Submission Ingestion Package generated from Vireo submission #14538 on 2020-02-28 at 17:22:00 Made available in DSpace on 2020-03-02T22:12:16Z (GMT). No. of bitstreams: 2 YAVUZ-THESIS-2019.pdf: 2173528 bytes, checksum: 1c678187d5e687b4f93b42e4a48e2fee (MD5) LICENSE.txt: 4209 bytes, checksum: d81f2607000493858c7916378594c531 (MD5) Previous issue date: 2019-11-12 Embargo set by: Seth Robbins for item 113881 Lift date: 2022-03-02T22:12:26Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system Embargo set by: Seth Robbins for item 113881 Lift date: 2022-03-02T22:15:21Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system Embargo set by: Seth Robbins for item 113881 Lift date: 2022-03-02T22:18:25Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system U of I Only Restriction Lifted for Item 113881 on 2022-03-03T10:15:22Z. application/pdf http://hdl.handle.net/2142/106340 en Ethanol induced gel plant protein protein gels rheology microstructure. Rheological and microstructural characterization of pea, lentil and almond protein gels text text Food Science & Human Nutrition Food Science & Human Nutrition University of Illinois at Urbana-Champaign Thesis M.S.