Khalil,, H., Yousif, E. (2003). RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES. Journal of Food and Dairy Sciences, 28(2), 1203-1212. doi: 10.21608/jfds.2003.245936
H. I. Khalil,; E. I. Yousif. "RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES". Journal of Food and Dairy Sciences, 28, 2, 2003, 1203-1212. doi: 10.21608/jfds.2003.245936
Khalil,, H., Yousif, E. (2003). 'RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES', Journal of Food and Dairy Sciences, 28(2), pp. 1203-1212. doi: 10.21608/jfds.2003.245936
Khalil,, H., Yousif, E. RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES. Journal of Food and Dairy Sciences, 2003; 28(2): 1203-1212. doi: 10.21608/jfds.2003.245936
RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES
Flow properties of faba bean protein concentrates were studied using Coaxial rotational viscometer to measure the effect of concentrations (9%.12%.15% and 18%) and temperatures (30·, 40·, 50·. 60" and 70·C) on their meological parameters. The protein concentrate samples were prepared from raw seeds or from seeds subjected to soaking..gerrnination, autodaving and microwaving. Results showed that the protein concentrates followed a non-Newtonian behaviour with a pseudoplastic nature.' Heating treatments (autoclaving and microwaving) of germinated taba bean seeds resulted in protein concentrates with high viscosity values. Thtl rheological parameters (K and "To) increased exponentialy with increasing concentrations and showed reduction with increasing temperature up to eo·c. At 70·C a revers1b18 effect has been observed, where the viscosity and constant values has been increased consequently the change in the structure of protein molecules. Calculated activation energy values using the Arrhenius approach were in the range of 5.96 to 18.65 kJImoI. Different rheological models were employed and the model of Herschel-Bulkley was foun<1 to .be the most suitable formulation representing the rheological bet)aviour Qf mba bean protein concentrates. Fitted equations developed to predict !be COI'nbinOO effect of concentration and temperature on viscosity of the tested samples were found to be adequate predictions, that may be used to estlmate vIscoSity values during procesSing. .
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