FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 28, Issue 11, November 2003, Page 6765-6777 PDF (2.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.246295 | ||||
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| Authors | ||||
| F. E. El-Deb1; A. M. Gaafar2 | ||||
| 1Fac. of Specific Education, New DamJetta, Mansoura Univ., Egypt | ||||
| 2Agric. Research Center, Institute of Food Technology, Giza, Egypt | ||||
| Abstract | ||||
| Functional properties of mung bean Flour (MF). mung bean Isolate (MI). Whey protein 0N). Whey-mung flour proteins coprecipitale (WMF) and Whey-mung protein isolates copreclpitate (WMI) were studies. Analyses of discrepancy showed differences in water absorption. oil absorption and gelation among the five protein products. Protein coprecipitate ofWMI showed higher protein solubility. emulsificatien capacity and foaming capacity than those of WMF and W. Addition of mung bean flqur and mung bean isolate to whey protein improved the functional properties of t e coprecipitate protein. The minimum solubility of whey proteins. WMF and WMI was quite sharp at pH 4.5. Meanwhile, mung bean flour and its isolated proteins exhibited a broad ran e of minimum solubility at pH range of. 4.5 to 5.0. The foam capacity a~d emulsification capacity increased with increasing sodium chloride concentration to a maximum value(0.6M) and then decreased for all proteins. The foam capacity and emulsification capacity .pH profile of MF. W. MI. WMF and WMI pattern was similar to protein solubility-pH profile | ||||
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