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Properties of spray-dried and freeze-dried faba bean protein concentrates.

Author(s) : OTEGUI I., FERNÁNDEZ-QUINTELA A., DIEGO A. de, CID C., MACARULLA M. T., PARTEARROYO M. A.

Type of article: Article

Summary

A protein concentrate from faba bean seeds was prepared by isoelectric precipitation and spray-dried. Its functional properties were measured and the results obtained were compared to those from another concentrate prepared by the classical freeze-drying technique. The functional properties were found to be indistinguishable. However, the protein solubility profile was different depending on the preparation technique.

Details

  • Original title: Properties of spray-dried and freeze-dried faba bean protein concentrates.
  • Record ID : 1999-3010
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 6
  • Publication date: 1997/12
  • Document available for consultation in the library of the IIR headquarters only.

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