✦ LIBER ✦

The effect of coagulum washing on the quality of soybean and faba bean isolates

✍ Scribed by Borowska, J. ;Kozlowska, H.

Publisher: John Wiley and Sons
Year: 1988
Tongue: English
Weight: 310 KB
Volume: 32
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19880320509

No coin nor oath required. For personal study only.

✦ Synopsis

Protein isolates of faba bean and soybean, obtained using waste effluents of potato as protein extrahent, and water or 86 % ethanol or 2 % ascorbic acid for washing coagulum, were investigated. Both the use of 86 % ethanol and 2% ascorbic acid lowered the solubility of isolates (approx. 1.7-1 1.9%), stronger protein denaturation being caused by ethanol. Although the use of waste effluents of potato increased trypsin inhibitors activity compared with the use of water, applying ethanol or ascorbic acid washing considerably lowered this activity. The use of 86% ethanol also caused an elimination of approx. 60% phytates from soybean isolates and a little less from faba bean ones. Ascorbic acid eliminated these undesirable compounds only to a small extent. In the case of 86% ethanol the organoleptic properties of isolates were found to have been improved.

The isolates were of lighter colour and they were completely devoid of the leguminous taste.

📜 SIMILAR VOLUMES

The effect of cooking, autoclaving and g

The effect of cooking, autoclaving and germination on the nutritional quality of faba beans

✍ A.H. Khalil; E.H. Mansour 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 684 KB

Isolates from faba bean and soybean with

Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors

✍ Borowska, J. ;Kozlowska, H. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 383 KB 👁 1 views

For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents. Isolates obtained on laboratory conditions were subjected to chemical and organoleptic tests. It was shown that proper steering of the processing allowed for obtaining is

Effect of processing and cooking on the

Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba)

✍ Alka Sharma; Salil Sehgal 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 267 KB

The effect of pod and seed positions on

The effect of pod and seed positions on the physical and cooking properties of faba beans (Vicia faba)

✍ Hamid M. Ziena; Ahmed M. -Tabey El Shehata; Mohammed M. Youssef 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 251 KB 👁 2 views

Preparation of broad bean (Vicia faba L.

Preparation of broad bean (Vicia faba L. minor) products Part 4. Effects of recirculation of waste water on the quality of protein isolates

✍ Schneider, Ch. ;Schmandke, H. 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 278 KB 👁 1 views

The isolation of proteins from broad bean flour is a water consuming process. The waste water of that consists of the supernatants after the isoelectric precipitation and washing. Different parts of those supernatant were recirculated into the process of protein extraction and isolation. The results

The Effects of Fungal Infection on the C

The Effects of Fungal Infection on the Chemical and Functional Properties of Chickpeas(Cicer arietinum) and Faba Beans (Vicia faba)

✍ Sarantinos, James; Hung, Tran V; Black, Robert G; Brouwer, Jan Bert 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 637 KB

We investigated the effects of fungal infection on the chemical composition and functional properties of 'healthy' and 'diseased' chickpeas and faba beans which were classified on the basis of visual contamination. Following fungal testing, the 'diseased' seeds were shown to possess relatively low l