Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

Journal of Food Engineering

Volumn 36, Issue 3, 1998, Pages 303-310

  Cepeda, E ^a   Villaran M C ^a   Aranguiz, N ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CENTRIFUGATION; DRYING; EMULSIFICATION; ENZYMES; FREEZING; HYDROLYSIS; PRECIPITATION (CHEMICAL); PROTEINS; SEED; SOLUBILITY; SPRAYING; VISCOSITY;

FABA BEAN PROTEIN FLOUR; FREEZE DRYING; SPRAY DRYING; VICIA FABA; WATER RETENTION;

FOOD PROCESSING;

EID: 0032058092     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00061-2     Document Type: Article

References (14)

1. Asghar, A. & Henrickson, R. L. (1982). Chemical, biochemical, functional and nutritional characteristics of collagen in foods systems. Advances in Food Research, 28, 231-372.
2. Damoran, S. (1994) Structure-function relationship of food proteins. In Food Functionality in Food Systems, eds E. N. S. Hettiarachchy & G. R. Ziegler. Marcel Dekker, New York.
3. Fennema, O. R. (1993) Food Chemistry, 2nd edn. Marcel Dekker, New York.
4. Huang, V. T. & Kinsella, J. E. (1987). Effect of phosphorylation on emulsifying and foaming properties and digestibility of yeast protein. Journal of Food Science, 52, 1684-1688.
5. Lin, C. S. & Zayas, J. (1987). Functionality of defatted corn germ proteins in a model system: fat binding capacity and water retention. Journal of Food Science, 52(5), 1308-1311.
6. Lowry, O. H., Rosebrough, N. J., Farr, A. L. & Randall, R. J. (1951). Protein measurement with the folin-phenol reagent. Journal of Biological Chemistry, 193, 265
7. McWatters, K. H. & Cherry, J. P. (1977). Emulsification, foaming and protein solubility properties of defatted soybean, peanut, field pea and pecan flours. Journal of Food Science, 42(6), 1444-1447.
8. McCurdy, S. M. & Knipfel J. E. (1990) Investigation of faba bean protein recovery and application to pilot scale processing. Journal of Food Science 55, 1093-1094, 1101.
9. Messinger, J. K., Rponow, J. H., Zeece, M. C. & Anderson, R. L. (1987). Effect of partial proteolysis and succinylation on functionality of corn germ protein isolate. Journal of Food Science, 52, 1620-1624.
10. Rasekh, J. & Metz, A. (1973). Acid precipitated fish protein isolate exhibits good functional properties. Food Production Development, 7, 18-24.
11. Sosulski, F. W. & McCurdy, A. R. (1987). Functionality of flours, protein fractions, and isolates from field peas and faba beans. Journal of Food Science, 52, 1010-1014.
12. Tasneem, R., Ramamani, S. & Subramanian, N. (1982). Functional properties of guar seed (Cyamopsis tetragonoloba) meal detoxified by different methods. Journal of Food Science, 47(4), 1323-1328.
13. Thompson, L. U. (1977). Preparation and evaluation of mung bean protein isolates. Journal of Food Science, 42, 202-206.
14. Vani, B. & Zayas, J. F. (1995). Wheat germ protein flour solubility and water retention. Journal of Food Science, 4(60), 845