Gelation of a broad bean (Vicia faba L. minor) protein fraction (prepared at pH 2) in dependence on some influencing factors

Preparation of broad bean (Vicia faba L.

Preparation of broad bean (Vicia faba L. minor) products. Part 2. Broad bean protein isolates from seed flour in the pH range below the isoelectric point

✍ Schneider, Ch. ;Schultz, M. ;Schmandke, H. ;Lüder, R. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 199 KB 👁 1 views

Broad bean protein isolates in aqueous solutions form stable gels after heating at pH values below the isoelectric point (pH 2 L 3 ) if they are extracted at the same pH. But the acid extraction is a time-consuming and expensive process. This paper outlines a new and simple procedure for the prepara