ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: We determined the relationship between textural property of legume curds and constituents of their proteins. The hardness, springiness, and cohesiveness of curds prepared from soybeans, chickpeas, and fava beans were 6.0 to 9.4 N, 0.93 to 0.95, and 0.67 to 0.77, respectively, higher than those of curds made from smooth peas, mung beans, and lentils, which were 4.2 to 4.9 N, 0.92, and 0.57 to 0.59, respectively. Soybeans, chickpeas, and fava beans had a higher proportion of 11S globulin and a lower proportion of 7S globulin than lentils, smooth peas, and mung beans. Soybeans, chickpeas, and fava beans produced a better texture of curd than did lentils, smooth peas, and mung beans, due to a higher proportion of 11S proteins.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08713.x
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