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Functional Properties of the Great Northern Bean ( Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
Abstract
Functional properties of the Great Northern bean ( Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates were investigated. Protein concentrates had the highest water and oil absorption capacity (5.93 and 4.12 g/g, respectively) among all the samples studied. Protein concentrates registered the highest emulsion capacity (72.6g oil emulsified/g) while albumins had the highest emulsion stability (less than 5 ml separation of phase in 780 hr at room temperature of 21°C). Foaming ability of the Great Northern bean proteins was fair. Foamability of the proteins was concentration dependent.
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Cited by
Adebiyi, A. P., & Aluko, R. E. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.116 · Cited by 377
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Dry fractionation for sustainable production of plant protein concentrates
Pelgrom, P. J. M. (2024) · doi:10.18174/331968 · Cited by 6
Metadata
- Authors
- SATHE, S. K., & SALUNKHE, D. K.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1981-01
- Volume
- 46
- Issue
- 1
- Pages
- 71-81
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2013829322
- Cited by
- 464
- References
- 0
- FWCI
- 14.62
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Functional Properties of the Great Northern Bean ( Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties. https://app.cochat.ai/papers/10.1111/j.1365-2621.1981.tb14533.x
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- SATHE, S. K., & SALUNKHE, D. K. (1981). Functional Properties of the Great Northern Bean ( Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1981.tb14533.x
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