Functional properties of flours prepared from three Chinese indigenous legume seeds
作者： C.F Chau , P.C.K Cheung
DOI: 10.1016/S0308-8146(97)00091-5
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摘要: The functional properties of Phaseolus angularis, calcaratus and Dolichos lablab flours were investigated compared with those soybean flour. minimum nitrogen solubilities P. angularis at pH 5 while that D. flour was 4. Compared flour, P exhibited lower foam capacities, water- oil-holding but higher gelation capacities. emulsifying activities emulsion stabilities all legume tested pH-dependent values Their greater than 80.2% from 2 to 10, except Foam capacities also pH-dependent, highest being
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