Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate |
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| Authors: | B ONUMA OKEZIE AB BELLO |
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| Affiliation: | Author Onuma Okezie is with the Dept. of Food Science &Animal industries, Alabama A&M Univ., Normal, AL 35762, Author Bello's current address is Cereal Quality Laboratory, Dept. of Soil &Crop Science, Texas A&M Univ., College Station, TX 77843. |
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| Abstract: | The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products. |
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