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Influence of isolation conditions on foaming properties of faba bean protein isolates

✍ Scribed by Muschiolik, G. ;Hörske, H. ;Schneider, Ch. ;Schultz, M. ;Schmandke, H.

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
172 KB
Volume
30
Category
Article
ISSN
0027-769X

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✦ Synopsis

Table 1 Influence of acetylation degree on gelling properties of solutions of broad bean protein isolates Product Gel firmness Short characterization of the gel WaI Unmodified protein isolate 0.9 No gel, viscous pulp Acetylated protein isolate; acetylation degree z 68% 7.4 Soft gel, brittle structure Acetylated protein isolate; acetylation degree z go"/, 21.3 Solid gel, low elasticity Acetylated protein isolate; acetylation degree * 97% 25.2 Solid gel, low elasticity -With increasing acetylation degrees aqueous solutions of broad bean protein isolates form gels with increasing stiffness by heating (Tab. I). -It is generally possible to prepare broad bean protein isolates with a wide range of functional properties by variation of the preparation conditions.

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