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Textural Property of 6 Legume Curds in Relation to their Protein Constituents
Author(s) -
Cai R.,
McCurdy A.,
Baik B.K.
Publication year - 2002
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.1365-2621.2002.tb08713.x
Subject(s) - legume , mung bean , food science , globulin , biology , botany , immunology
We determined the relationship between textural property of legume curds and constituents of their proteins. The hardness, springiness, and cohesiveness of curds prepared from soybeans, chickpeas, and fava beans were 6.0 to 9.4 N, 0.93 to 0.95, and 0.67 to 0.77, respectively, higher than those of curds made from smooth peas, mung beans, and lentils, which were 4.2 to 4.9 N, 0.92, and 0.57 to 0.59, respectively. Soybeans, chickpeas, and fava beans had a higher proportion of 11S globulin and a lower proportion of 7S globulin than lentils, smooth peas, and mung beans. Soybeans, chickpeas, and fava beans produced a better texture of curd than did lentils, smooth peas, and mung beans, due to a higher proportion of 11S proteins.