Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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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