Emulsification capacity of raw and autoclaved faba bean flour (Vicia faba L.)

Authors
Gour, S Sharma, YK Bera, MB
Citation
S. Gour et al., Emulsification capacity of raw and autoclaved faba bean flour (Vicia faba L.), J FD SCI M, 36(6), 1999, pp. 538-539
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
36
Issue
6
Year of publication
1999
Pages
538 - 539
Database
ISI
SICI code
0022-1155(199911/12)36:6<538:ECORAA>2.0.ZU;2-Z
Abstract
Emulsification capacity (EC) of raw autoclaved faba bean flour over 1-13 pH range and in three dispersion media (water, 0.1 M NaCl, 1.0 M NaCl), indic ated increase below and above the isoelectric pH 7.0. Autoclaving decreased EC at all the pi-is studied. High salt concentration (1.0 M NaCl) reduced emulsification properties. EC followed the trend of nitrogen solubility cur ve.