Functional properties of flours prepared from three Chinese indigenous legume seeds |
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| Affiliation: | 1. National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China;2. Department of Human Nutrition & Food Science, National Research Centre, Dokki, Cairo, Egypt;1. College of Food and Bioengineering, Zhengzhou University of Light Industry, China;2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Production and Safety, Henan Province, China;1. Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, 330045, China;2. Food and Drug Vocational and Technical College of Jiangsu, Huaian, 223001, China |
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| Abstract: | The functional properties of Phaseolus angularis, Phaseolus calcaratus and Dolichos lablab flours were investigated and compared with those of soybean flour. The minimum nitrogen solubilities of P. angularis and P. calcaratus flours were at pH 5 while that of D. lablab flour was at pH 4. Compared with soybean flour, P. angularis, P calcaratus and D. lablab flours exhibited lower foam capacities, water- and oil-holding capacities, but higher gelation capacities. The emulsifying activities and emulsion stabilities of all legume flours tested were pH-dependent with minimum values at pH 4. Their emulsion stabilities were greater than 80.2% from pH 2 to 10, except at pH 4. Foam capacities and stabilities were also pH-dependent, highest foam stabilities being at pH 4. |
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