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Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris
Author(s) -
PILOSOF A. M.,
BARTHOLOMAI G. B.,
CHIRIFE J.
Publication year - 1982
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.1365-2621.1982.tb11013.x
Subject(s) - phaseolus , solubility , chemistry , nitrogen , kinetics , moisture , food science , wheat flour , water content , botany , organic chemistry , biology , physics , quantum mechanics , geotechnical engineering , engineering
The effect of temperature, time and moisture content on the loss of nitrogen solubility of heated bean flour and protein isolates was studied. Solubility loss followed first‐order reaction kinetics in almost all cases studied. The rate of solubility loss was greatly increased with increasing moisture content both for flour and protein isolates; protein isolate was far more sensitive to heat treatment than the flour. Activation energies for the first‐order reaction constants were calculated and ranged between 20–30 kcal/mole.