Functional Properties of Adzuki Bean Protein Isolate

Abstract

Abstract: Functional properties including solubility, water-absorbing capacity, oil-absorbing capacity, emulsifying activity, emulsifying stability, foam capacity and foam stability of adzuki bean protein isolate (API) were investigated by comparison with those of soybean protein isolate (SPI). API exhibited higher solubility at acidic pH, oil-absorbing capacity, emulsifying activity and foam capacity when compared with SPI. Meanwhile, API had much better emulsion stability and foam stability than soybean protein isolate.

Key words: adzuki bean, protein isolate, functional properties

CLC Number:

References

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