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Effect of partial proteolysis on the functional properties of winged bean (Psophocarpus tetragonolobus) flour.
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Narayana, K. Rao, M. S. Narasinga |
| Abstract | Effect of partial proteolysis of winged bean flour with a protease from Aspergillus oryzae on its functional properties was determined. At 45% hydrolysis, N solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/ml. Foam vol. showed a max. increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245 g/100 g to 135 g/100 g at 45% hydrolysis and oil absorption capacity from 190 g/100 g to 120 g/100 g. |
| Starting Page | 944 |
| Ending Page | 947 |
| Page Count | 4 |
| File Format | |
| Journal | Journal of Food Science. |
| Volume Number | 49 |
| Issue Number | 3 |
| Language | English |
| Access Restriction | Authorized |
| Subject Keyword | Protein Chemistry Legumes-Pulses |
| Content Type | Text |
| Resource Type | Article |
