Properties of spray-dried and freeze-dried faba bean protein concentrates

被引：25

作者：

Otegui, I ^{[1
]}

Fernandez-Quintela, A ^{[1
]}

De Diego, A ^{[1
]}

Cid, C ^{[1
]}

Macarulla, MT ^{[1
]}

Partearroyo, MA ^{[1
]}

机构：

[1] Univ Basque Country, Dept Nutr & Food Sci, Vitoria 01006, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1997年 / 32卷 / 06期

关键词：

feed/food supplements; functional properties; legume seed proteins; phytate; tannin; trypsin inhibitor;

D O I：

10.1111/j.1365-2621.1997.tb02118.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A protein concentrate from faba bean seeds was prepared by isoelectric precipitation and spray-dried. Its functional properties were measured and the results obtained were compared to those from another concentrate prepared by the classical freeze-drying technique. The functional properties were found to be indistinguishable. However, the protein solubility profile was different depending on the preparation technique. Some antinutritional factors (trypsin inhibitors, tannins and phytates) were also analysed. Both protein concentrates showed lower concentrations of tannins and phytates than the seeds.

引用

页码：439 / 443

页数：5

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