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- Singhal, Ashish; Stone, Andrea K.; Vandenberg, Albert; Tyler, Robert; Nickerson, Michael T.
- Food science and biotechnology 2016 v.25 no.6 pp. 1513-1522
- chemical precipitation, etc ; Vicia faba; creaming; emulsifying; emulsifying properties; emulsions; faba beans; feedstocks; flour; foaming capacity; food industry; genotype; globulins; hydrophobicity; ingredients; oils; protein isolates; solubility; surface tension; Show all 19 Subjects
- ... The functionality and surface characteristics of protein isolates prepared from seven genotypes of faba bean were investigated. All factors studied were independent of genotype. The average protein and isolate (~94% protein) yields were ~77% and ~25%, respectively, using an alkaline extraction process followed by isoelectric precipitation. The overall averages were: surface charge +22.1 mV, surfac ...
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