Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

被引：60
|
作者：
Cepeda, E [1 ]
Villaran, MC [1 ]
Aranguiz, N [1 ]
机构：
[1] Univ Basque Country, Fac Farm, Dept Ingn Quim, Vitoria 01006, Spain
来源：
JOURNAL OF FOOD ENGINEERING | 1998年 / 36卷 / 03期
关键词：
D O I：
10.1016/S0260-8774(98)00061-2
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied. (C) 1998 Elsevier Science Limited. Ail rights reserved.
引用
收藏
页码：303 / 310
页数：8
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