Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour
作者： K. NARAYANA , M. S. NARASINGA RAO
DOI: 10.1111/J.1365-2621.1984.TB13247.X
关键词:
摘要: Effect of partial proteolysis winged bean flour with a protease from Aspergillus oryzae on its functional properties was determined. At 45% hydrolysis, N solubility in water increased twofold and 1M NaCl solution by 63%. Bulk density 0.387 to 0.597 g/ml. Foam vol. showed max. increase 50% at 18% hydrolysis then decreased. Emulsifying capacity did not show any change. Water absorption decreased 245 g/100 g 135 oil 190 120 g.
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