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El-Deb, F., Gaafar, A. (2003). FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS. Journal of Food and Dairy Sciences, 28(11), 6765-6777. doi: 10.21608/jfds.2003.246295
F. E. El-Deb; A. M. Gaafar. "FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS". Journal of Food and Dairy Sciences, 28, 11, 2003, 6765-6777. doi: 10.21608/jfds.2003.246295
El-Deb, F., Gaafar, A. (2003). 'FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS', Journal of Food and Dairy Sciences, 28(11), pp. 6765-6777. doi: 10.21608/jfds.2003.246295
El-Deb, F., Gaafar, A. FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS. Journal of Food and Dairy Sciences, 2003; 28(11): 6765-6777. doi: 10.21608/jfds.2003.246295

FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS

Article 1, Volume 28, Issue 11, November 2003, Page 6765-6777  XML PDF (2.02 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2003.246295
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Authors
F. E. El-Deb1; A. M. Gaafar2
1Fac. of Specific Education, New DamJetta, Mansoura Univ., Egypt
2Agric. Research Center, Institute of Food Technology, Giza, Egypt
Abstract
Functional properties of mung bean Flour (MF). mung bean Isolate (MI).
Whey protein 0N). Whey-mung flour proteins coprecipitale (WMF) and Whey-mung
protein isolates copreclpitate (WMI) were studies. Analyses of discrepancy showed
differences in water absorption. oil absorption and gelation among the five protein
products. Protein coprecipitate ofWMI showed higher protein solubility. emulsificatien
capacity and foaming capacity than those of WMF and W. Addition of mung bean flqur
and mung bean isolate to whey protein improved the functional properties of t e
coprecipitate protein.
The minimum solubility of whey proteins. WMF and WMI was quite sharp at
pH 4.5. Meanwhile, mung bean flour and its isolated proteins exhibited a broad ran e
of minimum solubility at pH range of. 4.5 to 5.0. The foam capacity a~d
emulsification capacity increased with increasing sodium chloride concentration to
a maximum value(0.6M) and then decreased for all proteins. The foam capacity and
emulsification capacity .pH profile of MF. W. MI. WMF and WMI pattern was similar to
protein solubility-pH profile
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