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Functional properties of guar proteins.

Nath, J. P. and Narasinga Rao, M. S. (1981) Functional properties of guar proteins. Journal of Food Science, 46 (4). 1255-1259, 28 ref..

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Water and fat absorption, emulsification capacity (EC), foaming capacity (FC), and foam stability (FS) of guar meal and protein isolate have been determined and compared with those of soybean meal and isolate. Guar meal had lower water absorption capacity, similar fat absorption capacity and greater FS and EC than soybean meal. Guar protein isolate (GPI) had lower water absorption capacity but higher fat absorption capacity than soy protein isolate (SPI). The FC and EC were similar at all pH levels, except around pH 4. However, the FS of GPI was greater than that of SPI.

Item Type: Article
Uncontrolled Keywords: MEAL-; guar bean meal, functional properties of; LEGUMES-; guar bean protein isolates, functional properties of; PROTEIN-PRODUCTS; SOY-PROTEINS; functional properties of soy protein isolates
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:10
Last Modified: 25 May 2016 06:10
URI: http://ir.cftri.com/id/eprint/6317

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