Functional properties of flours prepared from three Chinese indigenous legume seeds

• Published in: Food chemistry Vol. 61; no. 4; pp. 429 - 433
• Main Authors: Chau, C.F, Cheung, P.C.K
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-1998; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General pharmacology; Medical sciences; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Research and development. New food products, dietetic foods and beverages; Leguminous meal; Gelation; Emulsifying power; Textural agent; Foaming power; Acidity; Lablab purpureus; Vigna umbellata; Rice bean; Adzuk bean; Oil; Leguminosae; Health food; Vigna angularis; Dicotyledones; Angiospermae; Spermatophyta; Technological properties; Water holding capacity; Dolichos bean; Physicochemical properties; Comparative study; Protein content
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(97)00091-5

The functional properties of
Phaseolus angularis, Phaseolus calcaratus and
Dolichos lablab flours were investigated and compared with those of soybean flour. The minimum nitrogen solubilities of
P. angularis and
P. calcaratus flours were at pH 5 while that of
D. lablab flour was at pH 4. Compared with soybean flour,
P. angularis, P calcaratus and
D. lablab flours exhibited lower foam capacities, water- and oil-holding capacities, but higher gelation capacities. The emulsifying activities and emulsion stabilities of all legume flours tested were pH-dependent with minimum values at pH 4. Their emulsion stabilities were greater than 80.2% from pH 2 to 10, except at pH 4. Foam capacities and stabilities were also pH-dependent, highest foam stabilities being at pH 4.