Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 17, Issue 4 - Serial Number 70, September and October 2021, Pages 543-557   

Document Type: Research Article

DOI: 10.22067/ifstrj.v18i1.86705

Authors

Behdad Shokrollahi¹; Mohammad Ali Hesarinejad²; Zahra Zamani³; Negin Yousofi⁴; Anna Abdolshahi¹; Ashkan Jebelli^{* 5}

¹Department of Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

²Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

³Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.

⁴Department of Food Science and Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran.

⁵Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.

Abstract

Introduction: Due to increasing the demand for new sources of protein and the lack of animal protein sources, using and replacing of plant proteins is widely considered. The purpose of this study was to identify the potential of Vicia villosa flour as a native and novel source of protein. In this research, the physical properties of vicia villosa seed and chemical composition (protein, fat, ash, and carbohydrate and moisture contents) and color parameters of its full fat flour were determined and compared with defatted flour as well as the effect of defatting and pH on the functional  properties of full fat and defatted vicia villosa  flour were investigated.
 
Materials and methods: Vicia Villosa seed was obtained from the local market in Chaharmahal and Bakhtiari province and was cleaned, skinned and, milled. Half of the full fat flour was defatted. The obtained flours were then refrigerated at 4°C for further analysis. Physical properties of the seed including size, dimension, mass, true and bulk density as well as porosity were measured using standard methods and calibrated equipments. Chemical composition of both the seed and skinned seed’s flour (moisture content, fat, protein and ash) were determined using standard methods (AACC, 2003). The carbohydrate content of the samples was determined by subtraction of the sum of other compositional substances from 100. Color properties, protein solubility, water soluble index, water and oil absorption capacity, least gelation concentration, foaming capacity and emulsifying capacity and emulsion stability and foaming stability were also measured for the full fat and defatted Vicia Villosa flours.
 
Results and discussion: The results obtained from the measurement of physical properties for the Vicia Villosa seed showed that length, width, and thickness of the seeds were 5.4 mm, 5.37 mm, and 5.38 mm respectively. The surface area of seeds was found to be 90.98 mm². True density, bulk density, and porosity of samples were found to be 1286.3 mm³, 788.8 mm³, and 38.67%, respectively. The amount of protein for full fat and defatted Vicia Villosa flour was 28.3% and 31.02%, respectively. L* was measured for the obtained flours and the highest L* was  belonged to defatted Vicia Villosa flour, probably due to the removal of the seed shells in the solvent removal stage. Defatting of flour would result in brighter and increase in protein content of flour. The test on protein solubility showed the high dependency of this parameter to pH of the flour proving the U form dependency in the pH range of 2-12. At an isoelectric point of 4.5, the minimum solubility of existing proteins was shown. Water and oil absorption capacity of Full fat were 1.33± 0.4 and 0.85± 0.07 and Defatted Vicia Villosa flour,were 1.94± 0.2 and 1.19± 0.1 respectively (grams of water or oil per grams of the sample). Furthermore, at pH= 4.5, the emulsion and foaming capacity decrease due to its proximity to the isoelectric point. It is noteworthy that in isoelectric pH, the highest foaming stability and the lowest emulsion stability were observed. In addition, the results showed that pH and defatting conditions have a significant effect on functional properties that can be created by changing these parameters, flours, and products with various characteristics. The results showed that changes in pH and defatting process affected  the  solubility, water and fat absorption, least gelation concentration, foaming capacity and emulsion  capacity of flour, so that by defatting and changing pH, functional properties improved significantly.

Keywords

Flour; Defatting; pH; Functional properties; Vicia Villosa

References

AACC.American Association of Cereal Chemists.Approved Method.2003. 08-03,8th ed., St. Paul, MN, USA.

Adebowale, K. O., and Lawal, O. S. 2003. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrate. Food Chemistry, 83, 237–246.

Adebowale, K.O. & Lawal, O.S .2004. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International, 37: 355-365.

Adebowale, Y.A., Adeyemi, I.A. & Oshodi, A.A. 2005. Functional and physicochemical properties of flours of six Mucuna species. African Journal of Biotechnolog, 4: 1461-1468.

Akintayo ET, Oshodi AA, Esuoso KO. Effect of ionic strength and pH on the foaming and gelation of pigeon pea (cajanus cajan) protein concentrates. FoodChem 1999; 66: 51-6.

Alizade, Kh., Lamei, J., Fakhrevaezi, A., Neyestani, E., Shabani, A., Bahrami, S., Vaezi, B., and Khademi, K. 2008. Production of forage plant in the arid and semiarid dryland. Pp. 279. In: Proceedings of the 2nd National Conference of Forage Plants.

Aluko, R.E. & Yada, R.Y. 1995. Structure-function relationship of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties. Food Chemistry, 53: 259-265.

Aremo, M. O., O. Olaofe and E. T. Akintayo (2007). "Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties." Journal of Food Technology 5(2): 109-11

Arogundade, L. A. 2006. Functional characterization of Tef (Eragosticstef) protein concentrate: Influence of altered chemical environment on its gelation, foaming, and water hydration properties. Food Hydrocolloids, 20: 831-838.

Arogundade, L. A., Tshay, M., Shumey, D., and Manazie, S., 2006, Effect of ionic strength and/or pH on extractability and physicofunctional characterization of board bean (Viciafaba L.) protein concentrate, FoodHydrocolloids, 20, 1124-1134.

Arogundade, L.A., Akinfenwa, M.O. & Salawu, A.A. 2004. Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour. Food Chemistry, 84: 187-193.

Asadpour, E.; Jafari, S.M.; Mahoonak, A.S.; Ghorbani, M., 2011. Evaluation of emulsifying and foaming capacity ofthe legume flours and the influence of pH and ionic strength on these properties, Iranian Food Science andTechnology Research Journal, 7(1), 80-91.

Assadpour, E.; Jafari, S. M.; Mahoonak, A. S.; Ghorbani, M., 2010. Evaluation of Protein Solubility and Water and Oil Holding Capacity of the Legume Flours, Iranian Food Science and Technology Research Journal, 6(3), 184-192.

Bakhshi moghadam, F., Milani, E., Mortazavi, S. A., Meshkani, S. M.(2013). Effect of extraction methods on functional properties of Chickpea protein isolated. Journal of Food Science and Technology, 10 (38) .11-20 (in Persian).

Boye J, Zare F, Pletch A. 2010a. Pulse protein: Processing, characterization, functional properties and application in food and feed. Food Research International, 43: 414–431.           

Damodaran, S. 1997. Food proteins: An overview. In S. Damodaran. A. Paraf (Eds.), Food proteins and their applications (pp. 1–21). New York: Marcel Dekker.

El Nasri, N.A. & El Tinay, A.H. 2007. Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate. Food Chemistry, 103: 582-589.

Feyzi S., Varidi M., Zare F. and Varidi M.J., 2013. Investigation of chemical composition, color parameters, and functional properties of Fenugreek flour and comparison with soybean flour. Journal of Research and Innovation in Food Science and Technology, 2(2), 121-138 (in Persian).

Feyzi, S., Varidi, M., Zare, F., & Varidi, M. J. (2015). Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. Journal of the Science of Food and Agriculture, 95(15), 3165-3176.

Ghodsvali, A., Haddad Khodaparast, M. H., Vosoughi, M., and Diosady, L. L. 2005. Preparation of canola protein materials using membrane technology and evaluation of meals functional properties. Food ResearchInternational. 38, 223-231.

Gupta, S., Chandi, G. K., and Sogi, D. S. 2008. Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates. InternationalJournal of Food Engineering, 66: 103-116.

Hesarinejad, M. A., Rezaiyan, A. F., Mosaffa, O., & Shokrolahi, Y. B. (2017). The effect of incorporation of chlorella vulgaris into cake as an egg white substitute on physical and sensory properties. Food Science and Technology, 14(68), 61-72.

Joshi, A. U., Liu, C., Sathe, S. K. 2015. Functional properties of select seed flours.LWT- Food Science and Technology 60: 325-331.

Kanu, P. J., Kerui, Z., Ming, Z. H., Haifeng, Q., Kanu, J. B., and Kexue, Z. 2007. Sesame protein: Functional properties of sesame (Sesamum indicum L.) protein isolate as influenced by PH, temperature, time and ratio of flour to water during its production. Asian Journal of Biochemistry, 5: 289-301.

Kaur, M., Singh Sandha, K. 2010.Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars.journal of food science and technology-mysore 47(3):273–278.

Kaur, M., Singh, N.2007. Characterization of protein isolates from different Indian chickpea cultivars. Food Chemistry, 102: 366-74.

Kinsella, J. E. (1982). Relationship between structure and functional properties of food proteins. Food proteins, 1, 51-103.

Kinsella, J. E. 1979. Functional properties of soy protein. Journal of American Oil Chemists Society, 56: 242–249.

Koochaki, A., & Hesarinezhad, M.A. (2017). Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with lepidium perfoliatum seed gum and whey protein concentrate. Food Science and Technology 14 (64), 21-31.

Koocheki, A., Razavi, S. M., & Hesarinejad, M. A. (2012). Effect of extraction procedures on functional properties of Eruca sativa Seed Mucilage. Food Biophysics, 7(1), 84-92.

Lawal, O. S. 2004, Functionality of African locust bean (Parkia biglobossa) protein isolate: effects of pH, ionic strength and various protein concentrations. Food Chemistry, 86: 345-355.

Lawal, O. S., K. O. Adebowale, and Adeyemi. 2005. Effects on the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkiabiglobossa). Food Chemistry 92(4): 681-691.

Lee, M. J., Kim, M. J., Kwak, H. S., Lim, S. T., & Kim, S. S. (2017). Effects of ozone treatment on physicochemical properties of Korean wheat flour. Food science and biotechnology, 26(2), 435-440.

Majzoobi, M.., Abedi, E., Farahnaki, A., Aminlari, M. 2012. Functional properties of acetylatedglutenin and gliadin at varying pH values. Food Chemistry, 133:1402–1407.

Mao X and Hua Y, 2012. Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). International Journal of Molecular Science, 13: 1561- 1581.

Maruatona, G. N., Duodu, K. G., Minnaar, A. 2010. Physicochemical, nutritional and functional properties of marama bean flour. Food chemistry, 121, 400-405.

Oladele, A. K. and J. O. Aina 2007. Chemical composition and functional properties of flour produced from two varieties of tiger nut (Cyprus esculents). African Journal ofiotechnology 6(21): 2473-2476.

Oladele, A.K. Aina, J. O. 2007. Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology .6: 2473-2476.

Oshodi, A.A. & Ojokan, E. 1997. Effect of salts on some of the functional properties of bovine plasma protein concentrate. Food Chemistry, 59: 333-338.

Piornos, J. A., Burgos-Díaz, C., Ogura, T., Morales, E., Rubilar, M., Maureira-Butler, E., Salvo-Garrido, H. 2015. Functional and physicochemical properties of a protein isolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus). Food Research International, 76(3):719–724.

Ragab, D. M., and Babiker, E. E. 2004.Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration. Food Chemistry. 84(2): 207- 212.

Ravaghi M. Mazaheri M. Asoodeh A. 2010. Evaluating the functional properties of four types of soy flour produced in Iran, Journal of Food Research 6(3). 1-7 (in Persian).

Ravaghi M. Mazaheri M. Asoodeh A. 2011. Role of Soy Flour Type and Production Procedure on Chemical and Functional Properties of Its Protein Concentrate. Journal of Food Research 21(1). 71-82 (in Persian).

Razavi, M.A., Fathi, M. 2009. Moisture-Dependent Physical Properties of Grape (Vitis vinifera L.) Seed.Philippine Agricultural Scientist, 92:201-212.

Razavi, S. M. A.; Zahedi, I.; Mahdavian Mehr, H. 2009. Some Engineering Properties of Plantago major L. (Barhang) Seed, Iranian Food Science and Technology Research Journal, 5(2), 88-96.

Rezaiyan Attar, F., Rezagholi, F., & Hesarinejad, M. A. (2018). Vicia villosa protein isolate: a new source of protein to make a biodegradable film. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 461-471.

Sadeghi M., Abbasi M. and Masoomi A. 2010. Physical and Aerodynamic Properties of Pinto Bean Grain as Affected by Moisture Content, Iranian Journal of Biosystem Engineering. 42(2). 145-152.

Sathe SK, Salunkhe DK. Functional properties of great northern bean proteins: emulsion, foaming, viscosity and gelation properties. J Food Sci 1981; 46: 71-5.

Seena, S.K. & Sridhar, R. 2005. Physiochemical, functional and cooking properties of Canavalia, Food Chemistry, 32: 406- 412.

Shokrollahi Yanchechmeh, B; Mohebbi, M; Varidi, M; Ansarifar, E, 2014. Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System, Iranian Food Science and Technology Research Journal, 10(3). 266-275.

Singh, P., Kumar, R., Sabapathy, S. N., & Bawa, A. S. (2008). Functional and edible uses of soy protein products. Comprehensive reviews in food science and food safety, 7(1), 14-28.

Taghizadeh M., Shokrollahi B., Hamedi F., 2016. Evaluation the physicochemical and mechanical properties of bittervetch seed (Viciaervilia) and the functional properties of its flour, Journal of Research and Innovation in Food Science and Technology 13(1), 38- 52 (in Farsi).

Yal-cin, C. Ozarslan, O. 2004.Physical Properties of Vetch Seed.Biosystems Engineering, 88: 507–512