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Extraction of nitrogenous material from winged bean [ Psophocarpus tetragonolobus (L.) DC] flour and the preparation and properties of protein isolates
Author(s) -
Dench Jane E.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330209
Subject(s) - extraction (chemistry) , nitrogen , chemistry , absorption of water , salt (chemistry) , food science , protein isolate , botany , biology , chromatography , organic chemistry
The extractability of nitrogenous material from the seeds of 12 winged bean accessions has been investigated. Little variation in nitrogen content and extractability in water or salt solution was obtained, although decortication considerably reduced the levels of extraction. The effect of three oil extraction procedures on the extractability of nitrogenous material at different pH values is reported. Protein isolates were prepared and simple laboratory tests were used to evaluate their functional properties. The prepared winged bean isolates possessed very low bulk densities and high fat absorption values and the relationship between these factors was investigated further. Winged bean isolates showed high (100%) nitrogen dispersibilities and were able to form heat‐stable emulsions. They did not form gels under the conditions used except in the presence of CaCl 2 . Isolates prepared from unheated winged bean flour formed stiff but unstable foams. The relationship between the oil extraction procedure and isolate yield, purity and functional properties is discussed.