Esterification of legume proteins for enhancing functional properties

by Ali Osman

Three legume proteins, soybean protein isolate (SPI), broad bean protein isolate (BPI) and chickpea protein isolate (CPI), were esterified to different extent by methanol. The esterified proteins were analyzed for solubility, emulsifying and foaming properties at a pH range of 2-10. These functional properties were changed in the esterified proteins compared to the native ones. The magnitude of change was depended on the extent of esterification and...

• Format: Paperback
• Language: English
• ISBN: 3659796212
• ISBN13: 9783659796210
• Release Date: October 2015
• Publisher: LAP Lambert Academic Publishing
• Length: 88 Pages
• Weight: 0.31 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"