Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour.

被引：0
|
作者：
Ferreyra, Por J. C.
Kuskoski, E. M.
Luiz, M. T. Bordlignon
Arellano, D. Barrera
Fett, R.
机构：
[1] Univ Fed Santa Catarina, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil
[2] Fac Engn Alimentos, Lab Oleos & Gorduras, BR-13081970 Campinas, SP, Brazil
来源：
GRASAS Y ACEITES | 2007年 / 58卷 / 03期
关键词：
emulsifying activity; emulsifying stability; foam activity; foam stability; functional properties; peanut; protein solubility;
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated. The isoelectric point (Ip) of these proteins was found at the pH of 4,0; and the isoelectric region between pH 3,0 and 5,0. The evaluated surface properties decreased in the isolectric region. The emulsifying activity and time stability (30 and 120 minutes) significantly decreased at the pl; the emulsifying stability at the temperature of 80 degrees C decreased in all the isoelectric region until the pH of 6,0. The foaming activity had the best values at the pH of 2,0. The correlation between protein solubility and surface properties were more significant for emulsifying properties than for foaming properties.
引用
收藏
页码：264 / 269
页数：6
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