Evaluation of Protein Solubility and Water and Oil Holding Capacity of the Legume Flours

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 6, Issue 3 - Serial Number 13, October 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i3.9101

Authors

Elham Assadpour¹; Seyed Mahdi Jafari^{* 1}; Alireza Sadeghi Mahoonak²; Mohammad Ghorbani¹

¹Gorgan University of Agricultural Sciences and Natural Resources

²Gorgan University of Agricultural Sciences & Natural Resources

Abstract

In this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. The isoelectric point of all the samples were determined as about pH=4 but other than lentil, the remaining samples had a second isoelectric point. Red bean flour had the maximum water holding capacity (146.15%) and the influence of pH and ionic strength on the samples were similat in terms of water holding capacity. An increase in salt concentration led to a decrease in water holding capacity. Regarding oil absorption capacity, red bean flour had the highest capacity (92.1%) and lentil flour had the lowest one (80.45%).

Keywords: Legumes, Functional properties, Protein solubility, Chemical composition