Physicochemical and Functional Properties of Defatted Legume Flour

doi:10.7506/spkx1002-6630-201307021

Abstract

Abstract: In order to improve the development and utilization of legume resources, the physicochemical and functional properties of dehulled and defatted legume flour from large white kidney bean, light speckled kidney bean, small white kidney bean, cowpea, mung bean, small red bean, lentil and pea were analyzed and compared with those of soybean. The results showed that the legumes had higher bulk density, water-absorbing index and gelation capacity, and lower water solubility index, water-absorbing capability and oil-absorbing ability. Legume flour was significantly different from soybean flour in foaming capacity and stability, and did not revealed significant differences in emulsification and emulsion stability. Significant differences in physicochemical and functional properties of legume flour were also observed. Big white kidney bean exhibited higher water-absorbing index, oil-absorbing ability, emulsion stability and lower bulk density. Small white kidney bean displayed higher water-absorbing capability, emulsification, foaming capacity and foaming stability. Pea flour exhibited higher gelation and foaming capacity but lower emulsion stability.

Key words: legume, defatted legume flour, physicochemical characteristics, functional properties

CLC Number:

TS201.2

NIE Li-jie，DU Shuang-kui*，WANG Hua，CAI Meng. Physicochemical and Functional Properties of Defatted Legume Flour[J]. FOOD SCIENCE, 2013, 34(7): 99-103.

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