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SOLUBILIZATION AND FUNCTIONAL PROPERTIES OF MOTH BEAN ( VIGNA ACONITIFOLIA (Jacq.) Marechal AND HORSE GRAM ( MACROTYLOMA UNIFLORUM (Lam.) Verdc. PROTEINS
Author(s) -
BORHADE V. P.,
KADAM S. S.,
SALUNKHE D. K.
Publication year - 1984
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1984.tb00326.x
Subject(s) - vigna , gram , biology , food science , horse , botany , horticulture , chemistry , bacteria , genetics , paleontology
Horse gram and moth bean seeds contained 23.6% and 21.9% protein (N x 6.25), respectively. Both the legumes are rich sources of iron. The iron contents in horse gram and moth beans were 11.0 and 9.6 mg/100 g, respectively. NaCl at 10% (w/v) and Na 2 CO 3 at 0.5% (w/v) were found to be effective in extracting 89% and 80% of moth bean and horse gram proteins from defatted flour The minimum solubility of horse gram proteins from defatted flour was at pH 4.0 whereas proteins from moth bean exhibited minimum solubility at pH 4.5. The water and oil absorption, and foaming capacities in case of horse gram and moth bean flours were 2.0 g/g and 2.2 g/g, 23.0% and 2.0 g/g, 1.6 g/g, 27.6%, respectively.