Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

Changes in functional properties of rice bran proteins as influenced by high-pressure (HP) treatment (100–500 MPa, 10 min) were studied. Properties evaluated were protein solubility, water absorption capacity, oil absorption capacity, foaming capacity, foam stability, emulsifying activity, emulsion stability, least gelation concentration, and surface hydrophobicity. HP treatment at 100 and 200 MPa significantly improved the solubility and oil absorption capacity, while water absorption and foaming capacities increased further reaching the maximum at 500 MPa. Compared with the untreated control sample, the emulsifying activity and foam stability of treated samples were significantly higher and least gelation concentration was lower, but none of them showed any specific trend with pressure level. Emulsion stability and surface hydrophobicity increased with the pressure level until 400 MPa and decreased slightly at 500 MPa. Pearson correlation coefficients clearly showed that surface hydrophobicity was positively correlated with water absorption capacity, foaming capacity, emulsifying activity index, and emulsion stability index, but negatively correlated with least gelation concentration. The pressure treated rice bran protein possessed good functional properties for use as a food ingredient in the formulations.     

Physical Factors Related to C18 Adsorption Columns for Debittering Protein Hydrolysates

A C18 column for debittering casein hydrolysates was tested for life-span (70 debittering cycles), diameter-to-height ratio (D/H) (1.33-5.0), linear flow rate (LFR) (200-400 cm-hr^-1), and scale-up ability (13-fold). The product quality and yield (69–72%) were consistent within these ranges of test conditions. The debittering capacity was about 0.6g loaded sample g^-1 C18. Columns were functional with feed concentrations (FC) as high as 30% (w/v).     

Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment

Surface‐active pectin was efficiently extracted from soya hull using phosphate‐assisted subcritical water combined with ultrasonic treatment (PASW‐UT). The physicochemical and functional properties of soya hull pectin (PSHP) were evaluated. Compared to pectin prepared by traditional acid extraction (ASHP), the yield and purity of PSHP were significantly increased, as well as PSHP also contained more protein moiety and displayed better emulsifying and foaming properties. However, the emulsifying and foaming properties of protein‐depleted soya bean hull pectin (PDSHP) were markedly decreased as compared to PSHP, which was supported by data of dynamic interfacial tension of pectins, suggesting that the emulsifying and foaming capacity of PSHP should be mainly ascribed to the existence of more extensin, as evidenced by the results of hydroxyproline content. In further comparison with commercial sugar beet pectin (SBP), the PSHP exhibited similar emulsifying properties with SBP over the pH range of 2–6. Moreover, the foam ability and stability were even higher than those of SBP, especially at pH 4.0. These findings suggest that PASW‐UT could be used as an effective strategy to prepare novel surface‐active pectin from soya hull.     

三聚磷酸钠对猪肉肌原纤维蛋白功能特性的影响

以猪肉肌原纤维蛋白（myofibril protein,MP）为研究对象,探讨不同质量浓度三聚磷酸钠（sodium tripolyphosphate,STP）的添加对MP乳化性、乳化稳定性、起泡性等7 个功能特性指标的影响,并进行相关性分析。结果表明：随着STP质量浓度升高,MP的乳化性、乳化稳定性、起泡性、起泡稳定性、凝胶强度和凝胶保水性均呈上升趋势,表面疏水性呈下降趋势;MP的起泡性和凝胶强度在STP质量浓度为0.3 g/100 mL时最大,乳化性、表面疏水性和凝胶保水性在STP质量浓度为0.4 g/100 mL时效果最佳;MP的起泡性、起泡稳定性和乳化性呈极显著正相关（P＜0.01）,乳化性与乳化稳定性呈显著正相关（P＜0.05）,乳化性、乳化稳定性、起泡性、起泡稳定性与表面疏水性呈极显著负相关（P＜0.01）,与凝胶保水性呈极显著正相关（P＜0.01）,表面疏水性与凝胶保水性呈极显著负相关（P＜0.01）,表面疏水性与凝胶强度呈极显著正相关（P＜0.01）。STP可以增强MP的功能特性,其质量浓度为0.3～0.4 g/100 mL时效果最佳。改善乳化性、起泡性和表面疏水性等界面性质可以增强MP的凝胶特性。     

Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt‐CGNA® (Lupinus luteus)

The use of vegetable proteins as food ingredient is becoming increasingly important due to their high versatility and environmental acceptability. This work describes a chemical characterization and techno‐functional properties (emulsifying and foaming properties) of 3 protein fractions obtained from a protein‐rich novel lupin variety, AluProt‐CGNA^®. This nongenetically modified variety have a great protein content in dehulled seeds (60.6 g protein/100 g, dry matter), which is higher than soybean and other lupin varieties. A simple procedure was utilized to obtain 3 different fractions by using alkali solubilization and isoelectric precipitation. Fractions 1 and 3 were mainly composed of protein and polysaccharides (NNE), whereas fraction 2 was mainly composed by protein (97%, w/w). Fraction 3 presented interesting and potential foaming properties in comparison to the other fractions evaluated in the study. Besides, its solubility, foaming and emulsifying capacity were practically not affected by pH variations. The 3 fractions also presented good emulsion stability, reaching values above a 95%. SDS‐PAGE showed that fractions 1 and 2 contained mainly conglutin α, β, and δ, but in different ratios, whereas fraction 3 contained mainly conglutin γ and albumins. The results of this work will provide better understanding for the utilization of each protein fractions as potential ingredients in food industry.     

Microstructural changes in Lupinus campestris seed in response to three thermal debittering treatments

BACKGROUND: Lupinus campestris seed has a high protein (350–450 g kg^?1) and oil (180–200 g kg^?1) content, but its use is limited by toxic substances, such as quinolizidine alkaloids (QAs), that can be reduced by debittering thermal treatments (DTTs) which cause biochemical changes in seed compounds such as carbohydrates and proteins and could induce changes in the seed microstructure. This work aims to correlate biochemical and microstructural changes with nutritional composition in lupin seeds in response to DTT. RESULTS: Three DTTs, aqueous (AqT), acid (AcT) and alkaline (AlT), were performed with L. campestris and the effects on nutritional value were evaluated. Scanning electron microscopy was used to evaluate microstructural changes of raw and debittered seeds using image and fractal analysis tools. DTT caused a decrease of QAs, carbohydrate content and protein increase. These effects were more pronounced with A1T. Analysis of microstructural changes indicated decreased rugosity and smoother texture of seed surface subjected to DTT. Smoother surfaces exhibited oval and polyhedrical structures corresponding to globular protein aggregation. CONCLUSIONS: DTT had effects on the seed surface, which showed a smoother texture associated with oval and polyhedrical structures that may be caused by aggregation of globular proteins. These findings allowed associate debittering treatments to microstructural features. Copyright © 2009 Society of Chemical Industry     

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.     

苦杏仁蛋白的功能特性

采用稀盐溶液浸提及等电点盐析相结合的方法提取制备苦杏仁蛋白,研究pH值、NaCl浓度、蛋白质量浓度和温度等因素对苦杏仁蛋白功能特性(溶解性、持水性、吸油性、乳化性及乳化稳定性、起泡性及起泡稳定性)的影响。结果表明：在等电点pI附近时,苦杏仁蛋白的溶解性、持水性、乳化性及乳化稳定性、起泡性最差;在较低NaCl浓度范围内(0～0.8mol/L)提高NaCl浓度可促进蛋白溶解性、乳化性及乳化稳定性、起泡性及起泡稳定性的提高,而较高的NaCl浓度对蛋白功能特性提高具有抑制作用;当蛋白质量浓度达到一定水平时(3～4g/100mL),蛋白功能特性(乳化性及乳化稳定性、起泡性及起泡稳定性)提高趋于平缓;在适宜的温度范围内,提高温度可有效提高苦杏仁蛋白各项功能特性,但当温度继续上升,各项功能特性持续降低。     

A comparison of the buttermilk solids functional properties to nonfat dried milk,soy protein isolate,dried egg white,and egg yolk powders

Physicochemical (i.e., sulfhydryl group, protein, and total solubility) as well as functional properties (i.e., water-holding and fat-absorption capacity, foaming and emulsification capacity, and stability) of commercial buttermilk solids (BMS) were compared to nonfat dried milk, soy protein isolate, and dried egg yolk and egg white powders on an equivalent protein basis. BMS showed limited functional properties in water-holding capacity (0.75 g water/g protein) and fat-absorption capacity (1.2 g of oil/g of protein), and foaming capacity (0.5 ml of foam/ml of solution) and stability. However, emulsifying capacity and stability of BMS was not significantly different from other dried protein powders. Results indicated that 0.9 g of protein (approximately 0.45%, wt/vol, concentration) from BMS was needed to emulsify a maximum oil concentration of 50% in water at temperatures up to 50 degrees C. Denaturation of protein, quantified by free sulfhydryl groups, was a critical factor affecting the functionality of BMS and all other protein powders tested. The milk fat globule membrane present in BMS did not enhance either emulsifying capacity or stability.     

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

Protein isolates from six amaranth lines/cultivars (APIs) were evaluated to study their physicochemical (hunter colour, protein content and zeta potential), structural (thermal and conformational) and functional (emulsification, foaming, water and fat absorption) properties. APIs had protein content, whiteness index and gel temperature in range of 79.4–85.4%, 41.17–54.26 and 87.8–91.8 °C, respectively. The Fourier‐transform infrared spectra of APIs revealed α‐helix, β‐sheets and random coil conformations in the secondary structure. APIs with higher relative proportion of β‐sheets had higher Differential Scanning Calorimeter denaturation temperature and gel temperature. Minimum protein solubility (PS) was observed at pH 5.0, indicating isoelectric point (pI) of amaranth proteins. The PS, emulsifying activity index (EAI), emulsifying stability index (ESI), foaming capacity (FC) and foam stability (FS) of APIs at neutral pH were related to their zeta potential (ζ). The emulsifying and foaming properties were also determined at different pHs (between 2.0 and 9.0). The EAI‐pH profile of APIs confirmed close relationship between the emulsifying ability and PS.     

Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods

The seeds separated from tomato pomace may contain valuable protein with unique functional properties. The objectives of this research were to study the impact of industrial hot and cold break tomato processes on protein isolation from defatted tomato seed meal and determine the protein-related functional properties of defatted and non-defatted seed meals. The results showed that the high temperature of hot break process denatured the protein, resulting in the lower protein extraction yield from 9.07 % to 26.29 % for defatted hot break tomato seed (DHTS) compared to from 25.60 % to 32.56 % for defatted cold break tomato seed (DCTS) under various extraction conditions. Hot break process also significantly influenced protein-related functional properties of seed meals. Compared to DCTS, DHTS had higher water absorption capacity (WAC) and oil absorption capacity (OAC) based on the protein weight in the seed meal, but lower emulsifying ability (EA), emulsifying stability (ES), foaming capacity (FC), and foaming stability (FS) based on the whole seed sample weight. When compared to commercial soybean protein isolate (SP), the meals of hot break tomato seed (HTS), DHTS, and DCTS showed higher bulk density and WAC values. The FC and FS of tomato meals were inferior while the ES was superior to SP. High alkaline pH was beneficial to the protein extraction and achieved better EA, ES, FC and FS of all the samples. The results indicated that tomato seed meals have a great potential to be used as functional food ingredients.     

Functional properties of protein isolates,globulin and albumin extracted from Ginkgo biloba seeds

In this study, the functional properties of Ginkgo seed protein isolate (GPI), Ginkgo seed globulin protein (GGP) and Ginkgo seed albumin protein (GAP) extracted from Ginkgo biloba seeds were investigated. The protein contents of GPI, GGP and GAP were 91.0%, 93.4% and 87.8%, respectively in the samples in which the sugar, polyphenol and crude fibre were removed by the preparation procedure. For functional properties of Ginkgo seed proteins in the natural state, GAP showed the highest oil-absorption capacity (9.3 ml/g), foaming capacity (67.8%), emulsifying capacity (65.4%) and emulsion stability (90.6%); while GPI showed the highest water absorption capacity (1.93 ml/g), and GGP showed the highest foam stability (55.5%). The differences of the chemical components, surface hydrophobicity, disulphide bond (SS) and sulfhydryl group (SH) contents of GPI, GGP and GAP, which were correlated significantly with functional properties of Ginkgo seed proteins, were also investigated. The improved functional properties, such as water absorption capacity, solubility, foaming properties and emulsifying properties of Ginkgo seed proteins were observed in a pH range of 8.0–10.0 or sodium chloride concentration of 0.5–0.75 M.     

A study on functional,pasting and micro-structural characteristics of multigrain mixes for biscuits

The four different multigrain mixes were developed by combining whole cereals (barely, sorghum, maize, oats,wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) and millets (finger millet, pearl millet) to get mutual supplementation benefits. The protein content of different mixes ranged from 22.91 to 27.84 % and dietary fiber ranged from 16.82 to 18.72 %. The functional, pasting and micro-structural characteristics of different mixes have been studied to predict its suitability for the preparation of biscuits. The results indicated that the water absorption capacity of these mixes varied from 1.51 to 1.57 g/g, oil absorption capacity varied from 0.84 to 1.03 g/g, water absorption index varied from 3.54 to 3.70 g/g, water solubility index varied from 3.54 to 3.70 g/g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity varied from 63.83 to 84.79 RVU. Among the different multigrain mixes studied, Mix III had the desired functional characteristics as indicated by its higher water absorption index, water solubility index, bulk density, α-amylase activity and lower alkaline water retention capacity, breakdown viscosity suggesting thereby its suitability for the preparation of biscuits. The biscuit making trials conducted on different multigrain mixes at 20 % level of incorporation have also confirmed that among different multigrain mixes, the multigrain mix III containing barley, sorghum, chickpea, pea and soya flour gave best quality biscuits.     

Optimization of trypsin-assisted extraction,physico-chemical characterization,nutritional qualities and functionalities of palm kernel cake protein

The extraction of palm kernel cake protein (PKCP) was enhanced by trypsin-assisted assay. From the Response Surface Methodology (RSM) generated model, the optimum conditions were using trypsin at concentration 1.36 g/100 g, reacted on palm kernel cake (PKC) slurry (1.1 g/100 mL) at 50 °C and pH 9.5. The trypsin extracted protein yield (61.99 ± 0.74 g/100 g) was significantly (P < 0.05) higher than the alkaline (pH 9.5) method (10.21 ± 0.24 g/100 g). Surface hydrophobicity of PKCP (159.36) was significantly (P < 0.05) higher than soy protein isolate (SPI) (51.51). PKCP had a lower denatured temperature (66.88 °C) than SPI (101.41 °C). The electrophoretograms of PKCP showed 3 bands at 2.20, 3.51 and 4.28 kDa, compared to SPI which had 22 bands with molecular weight ranging from 2.00 to 82.79 kDa. Except lysine, the essential amino acids of PKCP met the suggested requirements of FAO/WHO for 2–5 year old infants. The in-vitro digestibility, essential amino acids/total amino acids (E/T) value, biological value and computed-protein efficiency ratio (C-PER) value for PKCP were significantly (P < 0.05) higher than that of SPI. PKCP also showed better solubility (30.12–97.79 vs. 9.15–69.78 g/100 g) emulsifying activity (143.25 vs. 32.57 m²/g); but lower emulsifying stability (37.83 vs. 43.08%), foaming capacity (22.5 vs. 100.0 ml/100 ml) and foam stability (3.70 vs. 19.20 ml) than the SPI.     

Liquid Whole Egg Ultrapasteurization by Combination of PEF, Heat, and Additives

This paper evaluates the possibilities of combined processes based on the successive application of pulsed electric fields (PEF) and heat, in the presence of additives (EDTA and triethyl citrate (TC)), as an alternative to liquid whole egg (LWE) industrial ultrapasteurization. Firstly, the lethality of the combined processes on two heat-resistant microorganisms (Salmonella Senftenberg 775W and Listeria monocytogenes) was evaluated. Secondly, the impact of these processes on LWE physicochemical and functional properties was determined. In the best-case scenario, the application of PEF (25 kV/cm; 200 kJ/kg) followed by heat (60 °C/3.5 min) to LWE added with 10 mM EDTA or 1 % TC inactivated around 5-Log₁₀ cycles of Salmonella Senftenberg 775W and L. monocytogenes, while industrial ultrapasteurization (70–71 °C/1.5 min) provided 3.5–5.0-Log₁₀ reductions of both microorganisms. LWE treated by the combined processes was less viscous, showed better foaming and emulsifying properties, and formed more mouthfeel gels than the ultrapasteurized product. On the other hand, LWE treated by the combined process in the presence of TC increased by 90 % the foaming stability, and the treated in the presence of EDTA improved by 10 % the emulsifying capacity of non-treated LWE, whereas thermal ultrapasteurization dramatically reduced both properties. Therefore, the application of PEF (25 kV/cm; 200 kJ/kg) followed by heat (60 °C/3.5 min) in the presence of 1 % TC or 10 mM EDTA could be promising alternatives to the industrial ultrapasteurization since similar or even higher safety level with a lower impact on LWE quality was obtained.     

大豆分离蛋白起泡性和乳化性影响因素的研究

大豆分离蛋白的乳化性和起泡性与蛋白质、NaCl、卡拉胶、蔗糖和山梨酸钾含量、pH值、加热温度等密切相关。蛋白质质量浓度分别为2.0g/100mL和2.5g/100mL时,大豆分离蛋白乳化性和起泡性分别达到最大值;远离pH4.5,大豆分离蛋白起泡性和乳化性增加;加热温度45℃时起泡性最好,而乳化性最差;氯化钠、卡拉胶、山梨酸钾添加量分别为1.00g/100mL、0.20g/100mL、0.08g/100mL时,起泡性和乳化性好;添加蔗糖会使蛋白质的起泡性下降,而蔗糖添加量6.0g/100mL时乳化性好。     

Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates

Leaves from four leafy vegetables species: Vernonia amygdalina (Bitter leaf), Solanum africana, Amaranthus hybridus (Green tete) and Telfaria occidentalis (Fluted pumpkins) were subjected to proximate analysis and determination of energy values and nutritionally valuable minerals. Thereafter, leaf protein concentrates (LPCs) were produced from the different species using low-cost fractionation techniques. The LPCs were subsequently characterised with respect to their proximate composition, mineral constituents and functional properties. On average, the leafy vegetables contained 33.3 g/100 g DM crude protein (range 31.7–34.6 g/100 g) and 8.4 g/100 g DM (range, 7.4–9.8 g/100 g DM crude fibre. Gross energy averaged 378 k cal/100 g. The protein extracts contained, on average, 47.2 g/100 g DM crude protein (range 35.1–54.9 g/100 g) 1.4 g/100 g DM crude fibre, 7.9 g/100 g DM ether extract; 15.7 g/100 g DM ash and a gross energy of 439 kcal/100 g. Ca, Mg, Na and K were the most abundant minerals in the leaf meals and leaf protein concentrates while P and Cu were the least abundant. The fat absorption capacity (FAC) varied from 19.0±4.2% in S. africana to 47.0±1.4% in V. amygdalina with a high coefficient of variation (CV) of 49.6%. Similarly, the water absorption capacity (WAC) varied from 149.1±4.8% in V. amygdalina with a CV of 55.0% while emulsion capacity and emulsion stability did not vary much, as indicated by low CVs. The foaming capacity (FC) and foaming stability averaged 8.1% (range 4.1–18.0) and 2.2% (range 2.0–2.9%), respectively. All samples had varying solubilities with change in pH. The proteins generally had multiple maxima and minima in their solubilities. The nutritive potential of the vegetables species and the dietary applications of the protein concentrates are important.     

Properties of bovine gelatin as affected by a cross-linking induced by horseradish peroxidase,glucose oxidase and glucose

Gelatin is an important protein-based hydrocolloid, providing excellent gelling properties in processed foods. Horseradish peroxidase (100 U/g protein), glucose oxidase (1 U/g protein), and glucose (0.025 mmol/g protein) were applied to cross-link bovine gelatin at 37 °C for 3 h, and the gelling properties of cross-linked gelatin were evaluated. Obviously, the cross-linking process did not change the composition of amino acids. The cross-linked gelatin had 39.2% increase in surface hydrophobicity, 54.7% increase in emulsion stability index, but 28.2% decrease in emulsifying activity index, in comparison with bovine gelatin. Laser scanning confocal microscopy observation indicated that cross-linked gelatin rather than bovine gelatin conferred better droplet stability on the generated emulsion after long-storage period of 48 h or 7 days. Moreover, cross-linked gelatin had decreased in vitro digestibility during pepsin hydrolysis (38.5%) and pepsin–trypsin hydrolysis (14.5%) than bovine gelatin. Finally, the gelling and melting temperatures of cross-linked gelatin were 2 °C higher than those of bovine gelatin. Overall, the cross-linking process of bovine gelatin led to easier gelation and improved heat resistance of the subsequently gels.     

The Use of Vacuum Impregnation for Debittering Green Olives

The aim of this research was to assess the possibility of shortening the length of the debittering process for green table olive ‘Domat’ cultivar by vacuum impregnation (VI). For this purpose, debittering was carried out with NaCl (3 %), NaOH (1.5 %) and NaOH (1.5 %) + NaCl (3 %) solutions at atmospheric conditions and under vacuum (68 kPa). The effects of these applications on some physicochemical properties (total dry matter, total ash, titratable acidity, salt, protein, oil, oleuropein, total phenolics, antioxidant activity and colour) of the processed samples were determined. Total dry matter, titratable acidity, salt, protein and oil contents of the samples changed between 24.23 and 27.90, 0.22 and 0.45, 2.27 and 2.58, 0.50 and 1.26 and 6.79 and 9.42 % (w/w), respectively. Colour parameters (lightness (L*); redness (a*); yellowness (b*)) of the processed olives were measured as between 41.72 and 51.29, 15.09 and 13.30 and 22.79 and 34.84, respectively. Hue angles of the processed samples were changed between 59.78 and 68.52. VI was a useful tool for the shortening of the period of debittering process. Use of NaOH combined with NaCl in VI process caused the debittering period to decrease to 6 h. However, reduction of the amount of total phenolic compounds was the highest (21.43 %) in this condition. Use of alkali for debittering caused more dry matter diffusion from olive to the solution. There was no statistically significant difference between the oleuropein and total ash contents of the processed samples (p?<?0.01). Alkali treatment also caused more oil loss from the olives. Antioxidant activity of the samples reduced up to 59.89 %. This research was the first using VI for debittering of olives; further studies are necessary to optimise process conditions of debittering for limiting loss of natural antioxidants and other components and to ensure maximum benefits to the consumer.     

Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars

The functional properties including solubility, water absorption capacity, oil absorption capacity, foaming properties and emulsifying properties of 8S globulin fractions from 15 mung bean cultivars were investigated in this study. In addition, the effects of pH on solubility, foaming properties and emulsifying properties were studied. The functional properties of the 8S globulin fractions varied significantly among the different mung bean varieties and exhibited better performance in solubility and emulsion stability compared with soya bean 7S protein. A negative correlation was found between water absorption capacity and oil absorption capacity. Remarkable differences in polypeptides constituents were observed in 8S globulin fractions, and the ratio of 11S/8S globulins has a positive effect on water absorption capacity while a negative effect on oil absorption capacity. As a function of pH, the emulsifying activity indexes of the 8S globulin fractions were found to be distinctly dependent on the solubility, while no significant correlation was found between the emulsifying stability and solubility, nor between the foaming properties and solubility. The foaming capacity showed a strong correlation with foam stability.