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Functional Properties of Guar Proteins
Author(s) -
NATH J. P.,
RAO M. S. NARASINGA
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb03034.x
Subject(s) - guar , absorption capacity , food science , chemistry , soybean meal , guar gum , soy protein , absorption (acoustics) , absorption of water , meal , chromatography , materials science , chemical engineering , organic chemistry , composite material , raw material , engineering
Water and fat absorption, emulsification capacity (E.C.), foaming capacity (F.C.), and foam stability (F.S.) of guar meal and protein isolate have been determined and compared with those of soybean meal and isolate. Guar meal had lower water absorption capacity, similar fat absorption capacity and greater F.S. and E.C. than soybean meal. Guar protein isolate (GPI) had lower water absorption capacity but higher fat absorption capacity than soy protein isolate (SPI). The foaming capacity and emulsification capacity were similar at all pH's except around pH 4. However the foam stability of GPI was greater than that of SPI.