Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.

Plant Materials. The samples analyzed for phenolic composition included Neepawa wheat, Neepawa wheat flour, Harmon oats, yellow dent com, long grain brown rice, and Netted Gem potatoes.The seed samples were mature, sound, and, except for rice, had been harvested about 2 months previously.The cereals, after dehulling in the case of oats, were debranned by roller milling or pearling and ground into a fine flour. The potatoes were peeled, sliced, freeze-dried, and ground.

Fenton et al. (1980) reported that previous investigators had failed to consider cis and trans isomerization of phenolic compounds, interference by lipids, and formation of artifacts during extraction and separation procedures.The objective of this investigation was to develop a more rapid procedure for the accurate estimation of the free, esterified, and insoluble-bound phenolic acids. Although

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The functional properties of starches from black bean, kidney bean, navy bean, northern bean and pinto bean, all biotypes of Phaseolus vulgaris, were examined. Starch granule sizes ranged from 22 -39 pm (length) to 19 -28 pm (width) and shapes varied from elliptical to oval. Amylose content ranged from 30.2 -37.3 %. A highly ordered crystalline structure of granules (Ca) was suggested by restricted swelling power and solubility, resistance to a-amylase attack, high gelatinization temperature and stable amylographic viscosities. Moreover, the existence of a crystalline structure of the highest and lowest order of stability among the Phaseolus starches was indicated for pinto bean and black bean, respectively, which were substantially different than those of kidney, northern and navy bean. The higher stability of pinto bean starch indicated a higher degree of associative bonding forces, namely, hydrogen and covalent, between oxygen and hydrogen atoms of closely packed parallel amylose chains. The wide range in amylographic viscosities was a reflection of crystalline stability, amylose exudation, granule swelling and pH of slurry. Gels exhibited a higher degree of retrogradation at +4"C than at -15 'C. Scanning electron microscopy showed that aamylase-treated corn starch granules were degraded from the inside out by the formation of large circular holes, whereas those of kidney bean were less extensively degraded and showed only scaling and roughening of the surface as evidence of granule deterioration. Untersuchungen iiber die funktionellenEigenschaften und die Abbaubarkeit der Starken von Phaseolus vulgaris-Biotypen. Die funktionellen Eigenschaften verschiedener Biotypen von Phaseolus vulgaris wurden untersucht. Die StarkekorngroBen lagen im Bereich von 22 -39 km (Lange) und 19 -28 pm (Breite), und die Formen variierten zwischen elliptisch und oval. Der Amylosegehalt lag zwischen 30,2 und 37,3 %. Aufgrund von vermindertem Quellvermogen und verminderter Loslichkeit, Resistenz gegenuber dem a-Amylase-Angriff, hoher Verkleisterungstemperatur und stabilen amylographischen Viskositaten wird eine hoch geordnete kristalline Struktur der Korner angenommen. Gleichzeitig wurde das Vorliegen von kristalliner Struktur hochster und niedrigster Stabilitat unter den verschiedenen Phaseolus-Starken fur die Pinto-, bzw. die Schwarzbohne nachgewiesen. Die Gele der Pintobohne zeigten bei +4"C starkere Retrogradation als bei -15 "C. Die Raster-Elektronenmikroskopie zeigte, daI3 a-Amylase-behandelte Maisstarkekorner von innen nach auI3en durch Bildung grol3er zirkularer Locher abgebaut wurden, wahrend die Starke der Nierenbohne weniger stark abgebaut wurde und lediglich schuppiges und aufgerauhtes Aussehen der Oberflache aufwies. starcwstarke 37 (1985) Nr. 6 , S . 181 -191 0 VCH Verlagsgesellschaft mbH, D-6940 Weinheim, 1985 0038-9056/0606-0181$02.50/0 181 182 starchlstarke 37 (1985) Nr. 6 , S. starcblstarke 37 (1985) Nr. 6 , S. 181-191