Nutritional and Functional Properties of Some Promising Legumes Protein Isolates


	Pakistan Journal of Nutrition
	Year: 2010 \| Volume: 9 \| Issue: 4 \| Page No.: 373-379 DOI: 10.3923/pjn.2010.373.379

Nutritional and Functional Properties of Some Promising Legumes Protein Isolates

Masood Sadiq Butt and Rizwana Batool

Abstract: Proteins are essential component of diet performing multifarious role in human body. Present project was an attempt to extract and characterize legumes protein isolates for their functional properties. Four different legumes i.e. cowpea, pigeon pea, peas and mungbean were evaluated for protein content, functional properties and their ability to improve nutritional quality of foods. Cowpea exhibited maximum protein content 27.88±1.95% followed by mungbean, peas and pigeon pea. As for as functional properties are concerned, cowpea protein isolates showed highest bulk density 0.71±0.05 g/cm³ however, maximum protein solubility 82±4.97 was observed in pea protein isolates. Maximum water and oil absorption capacity 163±10.05, 168±11.72% was observed in mungbean and pigeon pea protein isolates, respectively. Likewise different legumes protein isolates showed significant results for emulsifying, foaming and gelling properties.

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How to cite this article:

Masood Sadiq Butt and Rizwana Batool, 2010. Nutritional and Functional Properties of Some Promising Legumes Protein Isolates. Pakistan Journal of Nutrition, 9: 373-379.

DOI: 10.3923/pjn.2010.373.379

URL: https://scialert.net/abstract/?doi=pjn.2010.373.379

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