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ABSTRACT A protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean Psophocarpus tetragonolobus (L.) DC seeds. Solubility of the protein concentrate was minimal at a pH of 4.0. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) of the bean flour proteins and protein concentrate indicated 9 subunits each, with apparent molecular weight ranges of 27,000–380,000 and 14,200–143,000 daltons, respectively. Least gelation concentrations and water and oil absorption capacities of the seed flour and the protein concentrate were determined. Emulsion and foaming properties of the protein concentrate were investigated. Effect of moist heat on seed protein digestibility was assessed in vitro. Protein concentrate had lower tannins and trypsin, chymotrypsin, and α‐amylase inhibitory activities compared to bean flour.
Sathe et al. (Mon,) studied this question.