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

Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties

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.v7i1.9368
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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