What question did this study set out to answer?

To determine and compare the proximate composition, amino acid distribution, and functional characteristics of isolated winged bean proteins with commercial soy protein isolate.

March 1, 1988Journal of Food Science

Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate

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Authors

BOB. Onuma OkezieAlabama Agricultural and Mechanical University ABAlhassan BelloAlabama Agricultural and Mechanical University

Discussion

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Implication

Comparative analysis reveals high protein content and robust functional properties in winged bean isolate, indicating strong potential as an alternative to soy protein.

Key Points

To determine and compare the proximate composition, amino acid distribution, and functional characteristics of isolated winged bean proteins with commercial soy protein isolate.
Extracted winged bean proteins using alkaline extraction conditions at pH 10 and pH 12.
Measured proximate composition, essential amino acid concentrations, oil and water absorption capacity, emulsifying activity, foaming stability, and least gelation concentration relative to soy isolate.
Winged bean protein extracted at pH 10 and pH 12 achieved protein purity levels of approximately 90% and 80%, respectively, without altering amino acid distribution.
Functional characteristics including water absorption, oil absorption, foaming, and emulsifying capacities matched favorably with soy isolate.
The least gelation concentration for winged bean isolate was 18%, compared to 14% for soy protein isolate.

Cite This Study

Okezie et al. (1988) studied this question.

synapsesocial.com/papers/6a803a8ccf96de1eb9c86cec https://doi.org/10.1111/j.1365-2621.1988.tb07728.x

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Implication

Comparative analysis reveals high protein content and robust functional properties in winged bean isolate, indicating strong potential as an alternative to soy protein.

Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate

Discussion

Member takes

Implication

Key Points

Cite This Study

Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate

Discussion

Member takes

Implication

Key Points

Cite This Study

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