Air classification of flours of three legume species: Fractionation of protein
作者： Pauline Cloutt , Ann F. Walker , Derek J. Pike
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摘要: The effect of changing the cut point a laboratory air classifier on protein fractionation into fines was studied flour two varieties each cowpea (Vigna unguiculata), faba bean (Vicia faba) and pigeonpea (Cajanus cajan). Of three species, highest content (56.5–62.7% Nx6.25 over range points studied) recovery (44.2–86.5% range) for one variety bean. other showed lower values. Fines from contained contents in 26.5–46.8%, depending point, with recoveries 28.3–63.5%. Plots dry weight yield vs. indicate that once relationship between these parameters has been established given species (or, case bean, variety), then can be predicted yield.
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