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Effect of partial proteolysis on the functional properties of winged bean (Psophocarpus tetragonolobus) flour.

Narayana, K. and Narasinga Rao, M. S. (1984) Effect of partial proteolysis on the functional properties of winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science, 49 (3). pp. 944-947.

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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.

Item Type: Article
Uncontrolled Keywords: MEAL-; winged bean meal, functional properties of partially hydrolysed; LEGUMES-; HYDROLYSIS-
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 11:14
Last Modified: 25 May 2016 11:14
URI: http://ir.cftri.com/id/eprint/6679

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