Document Type : Research Article
Authors
1 Gorgan University of Agricultural Sciences and Natural Resources
2 Gorgan University of Agricultural Sciences & Natural Resources
Abstract
In this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that beans had the highest emulsifying capacity. This property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. Salt concentration of 0.5 M did not have a significant influence on emulsifying capacity but higher concentration (1.0 M) reduced this capacity significantly (P
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