Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source

Bayberry (Myrica rubra Sieb. et Zucc.) kernel protein isolate (BKPI) was isolated from bayberry kernel defatted flour (BKDF) by isoelectric precipitation. BKPI was evaluated for chemical composition and selected functional properties with defatted kernel flour as reference. BKPI contained over 90% dry weight (DW) of protein versus 60.5% DW of protein in BKDF. It possessed a well-balanced amino acid composition according to the FAO/WHO reference except for a low content of lysine. BKPI had a solubility profile similar to that of BKDF, with minimum solubility observed at pH 4.0 and maximum solubility at pH 12.0. BKPI exhibited minimum foaming capacity (FC) (31.1%) and maximum foaming stability (FS) (72.7%) at pH 4.0. Minimum emulsifying capacity (EC) and emulsifying stability (ES) of BKPI and BKDF were observed at pH 4.0. BKPI had a least gelation concentration of (LGC) of 6% (w/v) at pH 4.0. Results indicated that bayberry kernel has potential to be exploited as a new protein source in China.     

Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour

Nitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat-processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30–60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.     

Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour

Full‐fat and defatted Moringa oleifera kernel flours were analysed for their functional properties. The effect of pH and NaCl concentrations on the functional properties of the flours was investigated following standard procedures. The protein content of full‐fat and defatted flour was 36.18 and 62.76 g/100 g, respectively. The concentrations of other proximate constituents of the defatted flour were higher than those of the full‐fat flour. Nitrogen solubility was lowest at pH of 4.0 and 9.0, respectively, with maximum solubility occurring at pH of 6.0. Defatting increased the water absorption and fat absorption capacities of Moringa oleifera kernel flour. The foaming capacity and foam stability of the defatted flour were 86.0% and 82.0 mL, whereas that of full‐fat flour were 20.6% and 18.5 mL respectively. The defatted flour showed better emulsification (97.2 mL g^?1) than full‐fat flour (66.0 mL g^?1). The least gelation concentration of the defatted and full‐fat flours was 14% and 16% (w/v) respectively. Moringa oleifera kernel flour can be a valuable source of vegetable protein in fortified food products formulation.     

Solubilization and Electrophoretic Characterization of the Great Northern Bean (Phaseolus vulgaris L.) Proteins

Protein content of dry beans (Phaseiolus vulguris L.) cultivar Great Northern, was 26.10% (dry weight basis). The isoelectirc pH of the NaCl extractable proteins was about 4.4. Several salts, NaOH, and HCl were employed to solubilize the Great Northern bean proteins. Amongst all the protein solubilizing agents, Na₂CO₃, K₂SO₄, sodium dodecyl sulfate (SDS), and NaOH at respective concentrations of 0.5, 5, 5% (all w/v), and 0.02N were found to be better protein solubilizers than the rest; solubilizing 93.6g of Lowry protein per 100g of Kjeldahl protein. Albumins and globulins accounted for 21.18 and 73.40% respectively, of the total bean proteins. Protein content of albumins, globulins, protein concentrates, and protein isolates was 81.68, 92.26, 85.44, and 92.43% (dry weight basis) respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of the bean flour, albumins, globulins, protein concentrates, and protein isolates revealed the presence of 22, 14, 10, 14, and 11 subunits, respectively. The bean flour, albumin's, globulins, protein concentrates and protein isolates were characterized by the predominance of subunits with apparent molecular weights of 294,000, 266,000, 123,000, 146,000, and 135,000 daltons, respectively. Isoelectric focusing of the bean flour, albumins, globulins, protein concentrates, and protein isolates indicated 15, 13, 15, 16, and 11 subunits, respectively. Molecular sieve chromatography of the bean flour proteins, albumins, and globulins followed by SDS-PAGE was also employed to study the complexities of these proteins.     

On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa)

Albumin (ALBa) and globulin (ALBg) fractions of African locust bean were isolated and the functional properties were compared with its defatted (ALBdf) and undefatted flours (ALBf). Albumin had minimum % solubility (56.7%) at pH5, while minimum solubility was observed at pH4 for globulin and the flours. In all the samples studied, maximum solubility was observed at pH 10. A pH-dependent gelation study revealed that all of the samples had the highest least gelation concentration at pH10 apart from ALBf which had 16% w/v LGC at pH 2. Initial increase in ionic strength of the medium, to 0.4 and 0.6 M, enhanced the gelation capacity of protein fractions and flours, respectively, while further increase in ionic strength reduced it. Oil absorption capacity was maximal in ALBa while ALBf had the least value of 1.05 ml/g. Initial increase in ionic strength, up to 0.4 M, increased the water absorption capacity (WAC) of albumin fractions while WACs of the globulin fraction and flours were reduced when the ionic strength of the media reached 0.4 M. Foam capacity increased as the concentration of protein solution increased but was reduced by 6% w/v in ALBf. Initial increase in ionic strength enhanced both foam capacity and stability. Maximum EA was observed at pH 10 in all samples apart from ALBf, which reached a peak EA value at pH 2. ES (emulsion stability) was maximal at pH 10 for ALBa and ALBg while the same values were observed for ALBdf and ALBf at pH 2 and 10. Increasing the ionic strength, to 0.4 M, enhanced the EA and ES of ALBa while further increase in ionic strength, to 0.7 M, improved EA of ALBf but reduced the ES. Both EA and ES of ALBf reached peak values in 0.2 M solutions but no fixed pattern was observed in the response of ALBdf to various ionic strengths of the solutions.     

Composition and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours

Summary The proximate composition and functional properties of raw and heat-processed velvet bean (M ucuna pruriens (L.) DC. var utilis ) flours were studied. The flours were prepared by soaking raw beans for 14 h, boiling for 30 min (heat-processed), manual dehulling, oven-drying (65 °C) and milling. The heat-processed flour contained 6.8% moisture, 24.3% protein, 4.9% fat, 1.3% crude fibre, 3.5% ash and 61.2% carbohydrate. The flour was rich in potassium (125 mg/100 g), zinc (9.8 mg/100 g) and phosphorus (361 mg/100 g). Differences in proximate and mineral composition of raw and heat-processed flours were not significant. The flours showed minimum protein solubility at pH 4.5 and formed reasonably stable emulsions and foams. Compared to raw flour, heat-processed flour had better water and fat absorption capacities, but lower protein solubility, emulsion and foam capacities. The flours have potential for food product development.     

Effect of some traditional processing operations on the functional properties of African breadfruit seed (Treculia africana) flour

The effect of germination, fermentation, roasting and defatting on the proximate composition, water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), foaming stability (FS), emulsion capacity (EC), emulsion stability (ES), packed bulk density (PBD), least gelation concentration (LGC) and protein solubility (PS) of breadfruit seed flour (BSF) was investigated. WAC, OAC, FC, EC, PBD and LGC obtained are 190-380%; 130.3-200.5%; 2.3-60.4%; 12.4-52.9%; 0.4-0.6 g/ml; 6-12% (w/v) and 200-420%; 176.4-320.6; 4.2-70.8%; 20.2-60.4%; 0.5-0.7 g/ml; 0.5-0.8% (w/v) in the full fat and defatted flours respectively. Foams were more stable in the untreated; least in fermented and roasted samples. Defatting improved the FC, FS and EC; roasting and fermentation reduced EC of full fat BSF; Processing and defatting had no effect on the PBD; roasting and germination increased LGC while defatting and fermentation reduced it. Full fat flours had the lowest PS at pH 4 and the highest at pH 8. Fermented full fat BS flour had the highest PS at pH 5 and 8. Defatted germinated, raw dried and roasted BSF had lowest PS at pH 4; PS of fermented BSF is lowest at pH 3 and highest at pH 2.     

Zinc and iron bioavailability of genetically modified soybeans in rats

ABSTRACT:  The aim of this work was to evaluate zinc and iron bioavailability of UFV-116, a new variety without 2 lipoxygenases, with better taste and flavor than a commercial variety OCEPAR 19, containing all 3 isozymes. To evaluate zinc absorption using ⁶⁵Zn whole body retention and femur ⁶⁵Zn uptake, rats were given 3 g of a ⁶⁵ZnCl₂ labeled test meal (0.25 μCi). The 2 varieties were tested at the level of 9 and 30 ppm of zinc as defatted soy flour. Two other groups (control) received egg white as source of protein and ZnS0₄.H₂0 as the zinc source. To evaluate iron absorption, using ⁵⁹Fe whole body retention, animals were given a 3 g ⁵⁹FeCl₃ labeled test meal (0.2 μCi). The 2 varieties were tested at 12 and 25 ppm iron as defatted soy flour. Whole fat soy flour of variety 1 (UFV-116) was higher ( P < 0.05) in Ca, K, Mg, phytic acid, and oxalate than variety 2 (OCEPAR-19). No difference was observed among the soybean varieties ( P > 0.05) for femur ⁶⁵Zn retention, at different levels of zinc. However, whole body retention was lower ( P < 0.05) for UFV-116 than for OCEPAR-19. Femur ⁶⁵Zn uptake was correlated with the whole body retention; however, whole body retention was more sensitive. Whole body ⁵⁹Fe retention from UFV-116 was lower ( P < 0.05) than from OCEPAR-19. Zinc and iron bioavailability was lower for UFV-116, possibly due to its higher content of antinutrient factors, especially phytate.     

Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

Protein isolates and concentrates were obtained from defatted cashew nut powder by two methods: alkaline extraction-isoelectric precipitation (IP) and alkaline extraction-methanol precipitation (MP). The functional properties of cashew nut protein isolates, concentrates and powder were significantly different (p < 0.05). Cashew nut protein isolate (CNPI) had higher water and oil absorption capacities (2.20 ml/g and 4.42 ml/g, respectively), emulsifying stability index (447%), foam capacity and stability (45% and 55%, respectively), and least gelation capacity (13.5%) than cashew nut protein concentrate (CNPC), which was also higher than that of defatted cashew nut powder (DCNP). However, emulsifying activity index (12.45%) and bulk density (0.31) of CNPI were lower than that of CNPC, which were also lower than that of DCNP. The water solubility of CNPI (95%) and CNPC (95%) was not significantly different (p > 0.05) among the samples, but was significantly different (p < 0.05) from that of DCNP (75%). The CNPI, CNPC and DCNP showed decreasing solubility with decreasing pH, with the minimum solubility being observed at a pH range of 4.0–4.5, confirming the isoelectric point of cashew proteins. However, higher water solubility, emulsifying activity, and foaming property were observed at an alkaline pH than at an acidic pH in all samples.     

Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits

ABSTRACT:  Alginate- (2% w/v) or gellan-based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N-acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh-cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher ( P < 0.05) in alginate films (0.30 to 0.31 × 10⁻⁹g m/Pa s m²) than in the gellan ones (0.26 to 0.27 × 10⁻⁹g m/Pa s m²). Addition of 0.025% (w/v) sunflower oil decreased WVP of gellan films (0.20 to 0.22 × 10⁻⁹ g m/Pa s m²). Water solubility of gellan and alginate films at 25 °C (0.47 to 0.59 and 0.74 to 0.79, respectively) and their swelling ratios (2.3 to 2.6 and 1.6 to 2.0, respectively) indicate their potential for coating high moisture fresh-cut fruits. Fresh-cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film-forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 × 10⁻⁹g m/Pa s m²) or gellan (3.65 and 4.89 × 10⁻⁹ g m/Pa s m²) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values > 10⁶ CFU/g B. lactis Bb -12 were maintained for 10 d during refrigerated storage of fresh-cut fruits, demonstrating the feasibility of alginate- and gellan-based edible coatings to carry and support viable probiotics on fresh-cut fruit.     

Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed

ABSTRACT:  Defatted flour, protein concentrate, and protein isolate obtained from Amazonian cupuassu seeds were evaluated for their solubility properties, water and oil retention capacity, foam formation and stability, gelling properties, emulsifying ability, and emulsion stability. The protein contents of defatted flour, the concentrate, and the isolate were 27.65%, 31.18%, and 64.29%, respectively. As expected, the protein isolate exhibited higher solubility than the protein concentrate, achieving more than 90% solubility at pH 8.0. The flour and the protein concentrate, however, showed excellent water and oil retention capacities. High emulsifying capacity at pH 7.0 was also observed for all 3 products: 987 mL oil/g, 977 mL oil/g, and 1380 mL oil/g for the flour, protein concentrate, and protein isolate, respectively. Gelling properties were not exhibited by any of the products, but all of them exhibited good utilization potential, not only to enrich other foods but also to enhance relevant functional properties.     

Tuna pepsin: characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus spp.)

ABSTRACT:  Pepsin from the stomach of albacore tuna, skipjack tuna, and tongol tuna was characterized. Pepsin from all tuna species showed maximal activity at pH 2.0 and 50 °C when hemoglobin was used as a substrate. Among the stomach extract of all species tested, that of albacore tuna showed the highest activity (40.55 units/g tissue) ( P < 0.05). Substrate-Native-PAGE revealed that pepsin from albacore tuna and tongol tuna consisted of 2 isoforms, whereas pepsin from skipjack tuna had only 1 form. The activity was completely inhibited by pepstatin A, while EDTA (ethylenediaminetetraacetic acid), SBTI (soybean trypsin inhibitor), and E-64 (1-( L -trans-epoxysuccinyl-leucylamino)-4-guanidinobutane) exhibited negligible effect. The activity was strongly inhibited by SDS (sodium dodecyl sulfate) (0.05% to 0.1%, w/v). Cysteine (5 to 50 mM) also showed an inhibitory effect in a concentration dependent manner. ATP, molybdate, NaCl, MgCl₂, and CaCl₂ had no impact on the activity. When tuna pepsin (10 units/g defatted skin) was used for collagen extraction from the skin of threadfin bream for 12 h, the yield of collagen increased by 1.84- to 2.32-fold and albacore pepsin showed the comparable extraction efficacy to porcine pepsin. The yield generally increased with increasing extraction time ( P < 0.05). All collagen obtained with the aid of tuna pepsin showed similar protein patterns compared with those found in acid-solubilized collagen. Nevertheless, pepsin from skipjack tuna caused the degradation of α and β components. All collagens were classified as type I with large portion of β-chain. However, proteins with molecular weight (MW) greater than 200 kDa were abundant in acid-solubilized collagen.     

Nutritional implications and flour functionality of popped/expanded horse gram

Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in food processing. Xylanase-mediated depolymerization of cell wall polysaccharides of horse gram lead to the development of a new expanded/popped horse gram. Expansion process of enzyme treated horse gram resulted in increased length (5.3–6.8 mm) and higher yield of expanded grains (63–98%). The expanded horse gram had lower bulk density, higher protein digestibility and more resistant starch compared to the control raw grains. Dietary fibre content of raw and processed horse gram was in the range of 14.57–16.14%. High temperature short time (HTST) conditions used during expansion process lowered the levels of phytic acid, tannins and protease inhibitors by 46%, 61% and 92%, respectively. The flour obtained from xylanase treated and expanded horse gram had higher water (204.3 g/100 g) and oil absorption capacities (98.4 g/100 g) than unprocessed flour, which had 135.8 g/100 g and 74.6 g/100 g, respectively at ambient conditions. There was a decrease in foaming capacity and foam stability in expanded gram flour. However, emulsion stability increased significantly in the processed samples. Thus, the study indicated that nutritional value and flour functionality of horse gram could be improved by processing it into a new expanded product that can be used as an ingredient in food processing.     

Nutritional composition, processing, and utilization of horse gram and moth bean

Horse gram and moth bean are the unexploited legumes of the tropics and subtropics grown mostly under dry-land agriculture. The chemical composition is comparable with commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan. Horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols than moth bean seeds. Dehusking, germination, cooking, and roasting have been shown to produce beneficial effects on nutritional quality of both the legumes. Both the legumes require prolonged cooking to obtain product of acceptable nature. A soak solution (1.5% NaHCO3 + 0.5% Na2CO3 + 0.75% citric acid) treatment has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts. The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, sprouts, or whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed.     

Isolation of Tomato Seed Meal Proteins with Salt Solutions

Salt solutions were used in isolating tomato seed meal proteins. Na₂SO₃ and NaCl solutions at different concentrations, and pH were included in a central composite design to find optimum conditions of protein isolation. The highest total protein yield was achieved with water extraction (no salt present). Salt extraction at pH 7.5 produced isolates with protein content of 93.4% (NaCl 5% w/v) and 77.1% (Na₂SO₃ 0.5% w/v). Observed values were in good agreement with predicted values. Isolates extracted with different salt solutions ranged from less soluble but very resistant to heat and Ca²⁺, to very surface active with functional properties comparable to commercial soy isolates.     

Nutritional and functional characterisation of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteases

The objective was to study the nutritional and functional properties of hydrolysates from quinoa (Chenopodium quinoa) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF). The commercial enzymes alcalase and flavourzyme were used to obtain the hydrolysates defatted quinoa flour hydrolysate with alcalase (DQFA) and defatted quinoa flour hydrolysate with flavourzyme (DQFF), respectively, after 3 h of digestion at 50°C and pH 8. The degree of hydrolysis (47.32%), yield (31.05%) and protein recovery (88.80%) values were higher in DQFA; however, its protein content (48.34%) was lower compared to that of DQFF (55.06%). Also, DQFA had a solubility greater than 57% over a wide pH range (2–10) and good foam stability (70–90%). On the other hand, DQFF presented adequate emulsifying activity (61.30 m²/g), emulsifying stability (158.62 min) and foaming capacity (131%). Due to the high content of macro- and micronutrients and adequate emulsifying and foaming properties, DQFA and DQFF could be used as ingredients in various processed food products and protein supplements.     

Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

The functional properties, gelation, water and oil absorption, emulsification, foaming and protein solubility of raw and heat processed cowpea flour were determined. The effects of pH and NaCl concentration on some of these functional properties were also investigated. Protein solubility vs pH profile showed minimal solubility at pH 4. Water and oil absorption capacities of raw flour were 2.4 g/g and 2.9 g/g, respectively, while heat processed flour gave 3.6 g/g and 3.2 g/g, respectively. Addition of NaCl up to 0.4% improved the emulsification capacity of raw flour while a decrease was observed in the heat processed flour after 0.2%. Least gelation concentration of raw flour was found to be 16% and heat processed flour, 18%.     

Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts

Protein hydrolysates were prepared from echinoderm byproducts, including viscera (SCV) of Atlantic sea cucumber ( Cucumaria frondosa ) and digestive tract (UDT) and non-commercial grade gonads (UGN) of green sea urchin ( Strongylocentrotus droebachiensis ). Enzymatic hydrolysis was performed on defatted materials using Alcalase^® 2.4L (0.75% w/w) and reaction was carried out overnight (∼16 h, 55 °C, pH 8.0). Freeze-dried hydrolysates were analysed for their nutritional composition, nitrogen solubility index and antioxidant activity. Degree of hydrolysis was low, with values of 5.6%, 4.6% and 7.0% for SCV, UDT and UGN, respectively. Hydrolysates showed high protein content (∼55%), high proportion of essential amino acids (∼35% of total amino acids) and good solubility (nitrogen solubility index ≈ 68%). They contained variable concentrations of major and trace elements with a predominance of Na and K. Hydrolysates showed apparent antioxidant activities in both ORAC assay (267–421 μmol TE g⁻¹) and inhibition of lipid oxidation test (54–57%). Antioxidant activities were thought to be associated with the presence of antioxidant peptides in hydrolysates. Our results showed that hydrolysates from Atlantic sea cucumber and green sea urchin byproducts might serve as alternative sources of dietary proteins, with good nutritional composition, high solubility and interesting protection against oxidative stress.     

Effect of ionic strength and/or pH on Extractability and physico-functional characterization of broad bean (Vicia faba L.) Protein concentrate

Protein extractability studies showed that the protein of broad bean (Vicia faba L.) was extractable at both acidic and basic pH. The percentage of pH-12 extractable protein that was precipitated at pH 4 (isoelectric point) from protein concentrate, dehulled full-fat seed flour and whole seed flour are 62.0%, 61.2% and 71.6%, respectively. Low ionic strength (μ0.4) increased the solubility of the protein in the bean concentrate at acidic pH, while at alkaline pH, increase in ionic strength (0.1–2.0) had an inverse relationship on the concentrate protein solubility. The capacity to form protein-stabilized foam was least (34%) at pH 4 and highest (97%) at pH 12. These were increased to 62% (pH 4) and 139% (pH 12) in medium with ionic strengths of 0.2 and 0.4, respectively. The foam formed was more stable at pH 4 than at the other pHs. Low ionic strength of 0.1 improved water absorption capacity but reduced it at ionic strength of 0.6.     

Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars

Flours processed from three black gram cultivars (Mash1‐1, PU‐19 and T‐9) were studied for proximate composition, physicochemical and functional properties. Protein, fat, ash and crude fibre content varied significantly (P ≤ 0.05) from 24.5 – 28.4%, 1.1–1.4%, 2.7–3.3% and 2.7–3.4%, respectively, among the cultivars. Significant differences were also observed in other physicochemical properties. Pasting properties like peak viscosity, breakdown viscosity and setback viscosity were in the range of 2078.7–2473.0 cP, 644.0–863.7 cP and 588.3–804.0 cP, respectively. Textural profile analysis of flour gels displayed significant differences in hardness (13.0–18.9 g), gumminess (2.8–5.9 g), chewiness (2.0–5.7 g) and adhesiveness (21.0–40.9 g). Differential scanning calorimetry revealed starch gelatinisation from 63.5 to 75.6 °C and amylose lipid complex melting from 105.0 to 136.1 °C. Protein solubility profile in the pH range of 2–9 varied from 6.3 to 97.3%. Emulsifying activity index and Emulsifying stability index at pH 3, 5 and 7 varied correspondingly from 6.0 to 14.5 m² g^?1 and 18.8 to 64.9 min. Foaming capacity of 2% flour suspensions at pH 2, 4, 6, 8 and 10 varied significantly from 67.3 to 130% among the cultivars. Foam stability varied at different pH and was observed between 0 and 70.8% among the cultivars.