Submit Manuscript

Pakistan Journal of Nutrition

Year: 2010 | Volume: 9 | Issue: 4 | Page No.: 373-379
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 1098

Search

Authors

Masood Sadiq Butt

Rizwana Batool

Keywords

Research Article

Nutritional and Functional Properties of Some Promising Legumes Protein Isolates

Masood Sadiq Butt and Rizwana Batool
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.
PDF References Citation

Related Articles

The Effects of Citrus Vesicle Flour on the Functional and Proximate Properties of Cassava Bread
Effects of Pepsin on the Separation of the Globulin 7S and 11S Fractions from Lablab Bean (Komak) Seeds (Dolichos lablab) and Its Functional Properties
Food Consumption Patterns and Nutritional Status of People Living with HIV in Calabar
Depletion of Iron Stores and Main Associated Parameters in Adolescents of Côte D’ivoire
Antihypertensive Peptides from Vicilin, the Major Storage Protein of Mung Bean (Vigna radiata (L.) R. Wilczek)

Leave a Comment

Your email address will not be published. Required fields are marked *