Arizona Agricultural Experiment Station Paper No. 7239.
Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 5, pages 1316–1318, September 1991
How to Cite
IDOURAINE, A., YENSEN, S.B. and WEBER, C.W. (1991), Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate. Journal of Food Science, 56: 1316–1318. doi: 10.1111/j.1365-2621.1991.tb04761.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/31/90; revised 4/13/91; accepted 4/23/91.
The solubilities of teparies albumin (TA) and globulin (TG) compared to soy protein isolate (SPI) were higher at pH 1–4 but similar at pH 8–12. Although SPI developed significantly higher viscosity than the tepary bean proteins, the flour (TF) and TA had significantly higher heat coagulability and foaming properties. TG did not coagulate upon heating (100°C). Also, TG formed a weaker and less stable foam and had significantly lower emulsion capacity than TF, TA, and SPI. Tepary bean proteins absorbed significantly higher amounts of fat (corn oil) than SPI.