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Functional
and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as
affected by germination.
Nahrung 1988;32(6):577-83
Rahma EH.
Food Science and Technology Department, Faculty of Agriculture, University of
Minufiya, Shibin El-Kom, Egypt.
Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days
respectively. The effect of germination on the protein fractions, protein
solubility index, PAGE pattern and some functional properties i.e.
emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water
and fat absorption capacities of the flour was studied. Germination decreased
albumins, globulins and prolamins at different levels but non protein nitrogen
and glutelins were increased. The protein solubility index was high at both
extreme pH values with an isoelectric point (IP) at pH of 4.4-4.5. The
solubility of the protein slightly increased due to germination at all the pH
values. PAGE pattern revealed on obvious dissociation and utilization for both
fast and slow moving protein fractions during germination. Emulsification and
foaming properties vs pH profile were similar to the pattern of solubility vs
pH. Both properties were high at acidic and alkaline pH's and the minimum values
were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in
comparison with that of dry bean flour. Water absorption of faba bean flours was
improved during germination but the fat absorption markedly decreased.
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