Effects of added inulin and wheat gluten on structure of rye porridge

The aim was to study the microstructure and distribution of components of rye porridge enriched with different inulin and gluten proportions (0:0,3:9, 6:6, 9:3), and their relationship with texture. Inulin was labeled with fluorescein isothiocyanate (FITC) prior to its addition to the porridges, and multiple staining was applied to cryosections in order to also observe other components of the porridges. Porridge structure consisted of grain fragments and a continuous phase formed by released amylose, starch granules and protein. Addition of inulin and gluten to rye porridge partly hindered starch gelatinization due to their water binding capacity. The green fluorescence from FITC-labeled inulin was brighter in detached starch granules in the continuous phase, indicating greater interaction of inulin with starch than with protein. Viscosity was lower in those porridges with high inulin content and low gluten content. Solubilized inulin created a protective layer around starch granules limiting their swelling and amylose release, which may explain the differences in viscosity between the porridges and could have further influence in starch digestibility. (C) 2015 Elsevier Ltd. All rights reserved

Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations

The 7S and 11S globulins, the main protein fractions found in legumes, may differ in functionality. This study evaluated gel formation and rheological and microstructural properties of gels formed from the 7S and 11S protein fractions of faba bean. The effect of adding sodium chloride (NaCl) was also investigated. In terms of rheological and mechanical properties, NaCl addition appeared to have an opposing effect on 7S and 11S gels. Gels formed from 7S showed increases in storage modulus and peak stress when NaCl was added, whereas gels formed from 11S showed decreases. Microstructural changes were observed only for 7S gels, for which addition of NaCl resulted in transition from a fine-stranded to a coarse-stranded gel network. The 11S gels showed a fine-stranded gel network at all NaCl concentrations investigated. Gels formed from a mixture of 7S and 11S (7S:11S ratio 3:7) showed similar rheological properties and microstructure as the 11S gels