ArticleFoods (Basel, Switzerland)2025
The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Multivariate characterization of the nutritional diversity of traditional Ecuadorian foods.Frontiers in nutrition · 2026Article
- Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing.Scientific reports · 2025Article
- Chemical, Bioactive, and Functional Characterization of a Protein Preparation fromMolecules (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properties that allow them to be used in the production of a wide variety of foods. This research has studied the nutritional and mineral composition of 12 samples of rice, pea and soy concentrates. The objective was to investigate the influence of this nutritional composition, mainly mineral components, on the techno-functional properties (water- and oil-binding capacity, swelling, emulsifying, gelling and foaming capacities) of these concentrates. For this purpose, a Pearson correlation matrix and a GH biplot method were applied. The results showed that there is a correlation between mineral content and functional properties. Mg, K and Ca were positively correlated with protein solubility index, oil absorption capacity and swelling capacity. Na and P contents were positively related to water absorption capacity and emulsifying capacity. Gelling capacity was positively correlated with Mg contents and negatively correlated with Cu and Fe contents. The preliminary results reported in this study highlight the necessity to further assess the influence of non-protein components on the techno-functionality of protein concentrates.
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