Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris |
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| Authors: | A M PILOSOF G B BARTHOLOMAI J CHIRIFE |
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| Affiliation: | Authors Bartholomai and Chirife are with Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428–Buenos Aires, Argentina. Author Pilosof is a Research Fellow, Consejo National de Investigaciones, Cientificas y Tecnicas de la Republica Argentina. |
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| Abstract: | The effect of temperature, time and moisture content on the loss of nitrogen solubility of heated bean flour and protein isolates was studied. Solubility loss followed first-order reaction kinetics in almost all cases studied. The rate of solubility loss was greatly increased with increasing moisture content both for flour and protein isolates; protein isolate was far more sensitive to heat treatment than the flour. Activation energies for the first-order reaction constants were calculated and ranged between 20–30 kcal/mole. |
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