Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
B. Onuma Okezie, Alhassan Bello
Journal of Food Science
Abstract
ABSTRACT The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
least gelation concentration is 14%
“Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate.”
least gelation concentration is 18%
“Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate.”
oil and water absorption compared favorably with soy isolate
“Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate.”