Functional Properties of Protein Concentrates from Three Chinese Indigenous Legume Seeds

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• 作者：Chi-Fai Chau ; Peter C. K. Cheung ; and Yum-Shing Wong
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1997
• 出版时间：July 1997
• 年：1997
• 卷：45
• 期：7
• 页码：2500 - 2503
• 全文大小：86K
• 年卷期：v.45,no.7(July 1997)
• ISSN：1520-5118

文摘

The functional properties of the protein concentrates (PCs) fromPhaseolus angularis, Phaseoluscalcaratus, and Dolichos lablab seeds were investigatedand compared with those of soybean PC.The minimum nitrogen solubilities of P. angularisand P. calcaratus PCs were at pH 5, whilethatof D. lablab PC was at pH 4. These three PCs had lowerviscosities, similar emulsifying activitiesand emulsion stabilities, and higher water- and oil-holding capacitiesand foam capacities thansoybean PC. Their minimum emulsifying activities, minimum foamcapacities, and maximum foamstabilities were at pH 4. Moreover, emulsion stabilities of thesethree PCs were high (above 93.2%)over the pH range of 2-10.Keywords: Phaseolus angularis; Phaseolus calcaratus; Dolichos lablab;functional property; proteinconcentrate