| DOI | Resolve DOI: https://doi.org/10.1111/j.1365-2621.1981.tb02995.x |
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| Author | Search for: Sahasrabudhe, M. R.; Search for: Quinn, J. R.; Search for: Paton, D.; Search for: Youngs, C. G.1; Search for: Skura, B. J. |
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| Affiliation | - National Research Council Canada
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| Format | Text, Article |
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| Abstract | Four varieties of Canadian white bean and their air-classified fractions were analysed for amino acid and proximate composition. The protein enriched fraction (31–35% by wt) prepared by air-classification of finely ground dehulled flour contained 50.3–57.5% protein. Solubility of protein measured as percent of total nitrogen soluble at pH 7.5 was 81.1–83.0%. Water Hydration Capacity and heat thickening property of the protein fraction were similar to other vegetable proteins indicating its potential usefulness as a protein ingredient in processed foods. The amino acid composition was characteristic of leguminous seed proteins with a high lysine content and a low sulfur amino acid content. The lipids and the oligosaccharides were concentrated in the protein enriched fraction. The starch fraction (53% by wt) contained on the average 30% amylose and gave a torque-temperature curve typical of legume starches with slow swelling, no breakdown at constant temperature and shear, and a high set back. |
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| Publication date | 1981-07 |
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| Publisher | Wiley |
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| In | |
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| Language | English |
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| Peer reviewed | Yes |
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| Export citation | Export as RIS |
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| Report a correction | Report a correction (opens in a new tab) |
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| Record identifier | 4d425b0b-6294-404b-80c3-f2d04cd66898 |
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| Record created | 2023-11-15 |
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| Record modified | 2023-11-15 |
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