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Título : | Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds |
Autor : | MARTÍNEZ AYALA, ALMA LETICIA |
Palabras clave : | Lima bean proteins globulins |
Fecha de publicación : | 30-ene-2013 |
Resumen : | Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems. |
Descripción : | Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds |
URI : | http://www.repositoriodigital.ipn.mx/handle/123456789/12361 |
Aparece en las colecciones: | Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Art_Food Science ant Technology Int 2011.pdf | 62.32 kB | Adobe PDF | Visualizar/Abrir |
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