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Effect of Partial Proteolysis on the Functional Properties of Winged Bean ( Psophocarpus tetragonolobus ) Flour
Author(s) -
NARAYANA K.,
RAO M. S. NARASINGA
Publication year - 1984
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.1365-2621.1984.tb13247.x
Subject(s) - chemistry , proteolysis , hydrolysis , absorption of water , solubility , protease , food science , absorption (acoustics) , chromatography , botany , biochemistry , enzyme , organic chemistry , materials science , biology , composite material
The effect of partial proteolysis of winged bean flour with a protease from A. oryzae on its functional properties has been determined. At 45% hydrolysis, nitrogen solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/mL. Foam volume showed a maximum increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245g/100g to 135g/100g at 45% hydrolysis and oil absorption capacity from 190g/100g to 120g/100g.