Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties

Abstract

Functional properties of the Great Northern bean (Phaseolus vulguris L.) flour, albumins, globulins, protein concentrates, and protein isolates were investigated. Protein concentrates had the highest water and oil absorption capacity (5.93 and 4.12 g/g, respectively) among all the samples studied. Protein concentrates registered the highest emulsion capacity (72.60 oil emulsified/g) while albumins had the highest emulsion stability (less than 5 ml separation of phase in 780 hr at room temperature of 21°C). Foaming ability of the Great Northern bean proteins was fair. Foamability of the proteins was concentration dependent.

Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends

“…Thus the least gelation concentration increased with fermentation periods for both millet flour and pigeon pea flour. These values are similar to that reported for great northern bean flour (10 %), cowpea (16%) by Sathe and Salunkhe (1981) and soyabean flour (10 %) by Alfaro et al (2004). Such variation in the gelling properties of different legume flours may be ascribed to the relative rations of different constituents, proteins, carbohydrates and lipids that make up the flours, suggesting that interactions between such components may also have a significant role in the functional properties (Sathe et al, 1982).…”

“…The viscosity of porridges from sample flour was determined according to the method described by Sathe and Salunkhe (1981), using the Gallenkamp Universal Torsion Viscometer.…”

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

“…The solubility of protein depends on hydration and the degree of hydrophobicity of the protein molecules (Sathe and Salunkhe, 1981). Denaturation processes may cause reduction in the hydration of protein thus, exposing more hydrophobic groups and thereby reducing the solubility of the protein in the lower pH regions (Aladesanmi et al, 1997).…”

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

“…The method of Sathe and Salunkhe (1981) was used. An appropriate sample (2.5 g) was dispended in distilled/ deionized water and magnetically stirred for 2 h at room temperature (28°C) prior to viscosity measurements.…”