Yield and functional properties of air-classified protein and starch fractions from eight legume flours |
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Authors: | F Sosulski C G Youngs |
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Affiliation: | (1) Crop Science Department, University of Saskatchewan, Saskatoon, Saskatchewan, Canada;(2) Prairie Regional Laboratory, National Research Council of Canada, Saskatoon, Saskatchewan, Canada |
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Abstract: | Eight legumes were pin-milled and air-classified into protein (fine) and starch (coarse) fractions and their functional properties
compared with those of soybean and lupine flours. The fine material which represented 22.5 to 29% of the original flours contained
from 29 to 66% protein as well as a high proportion of the flour lipids and ash. The coarse material contained 51 to 68% starch
and much of the crude fiber which was dense and concentrated in the starch fraction. Generally legumes which showed highly
efficient starch fractionation gave lower recoveries of protein in the fine material. High values for oil absorption, oil
emulsification, whippability and foam stability were characteristics of the protein fractions, while starch fractions gave
high water absorptions, peak and cold viscosities. Gelation occurred in both air-classified fractions. Pea and northern bean,
chickpea and lima bean flours, and airclassified fractions gave generally higher values in the functional property tests,
while fababean, field pea, mung bean and lentil gave high protein fractionation in the air classification process. |
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