Evaluation of Protein Solubility and Water and Oil Holding Capacity of the Legume Flours

Document Type : Research Article

Authors

Elham Assadpour ¹

Seyed Mahdi Jafari ¹

Alireza Sadeghi Mahoonak ²

Mohammad Ghorbani ¹

¹ Gorgan University of Agricultural Sciences and Natural Resources

² Gorgan University of Agricultural Sciences & Natural Resources

https://doi.org/10.22067/ifstrj.v6i3.9101

Abstract

In this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. The isoelectric point of all the samples were determined as about pH=4 but other than lentil, the remaining samples had a second isoelectric point. Red bean flour had the maximum water holding capacity (146.15%) and the influence of pH and ionic strength on the samples were similat in terms of water holding capacity. An increase in salt concentration led to a decrease in water holding capacity. Regarding oil absorption capacity, red bean flour had the highest capacity (92.1%) and lentil flour had the lowest one (80.45%).

Keywords: Legumes, Functional properties, Protein solubility, Chemical composition

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