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

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

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 i...

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Bibliographic Details
Main Authors: J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2007-09-01
Series:Grasas y Aceites
Subjects:
emulsifying activity
emulsifying stability
foam activity
foam stability
functional properties
peanut
protein solubility
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/181

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/181

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