Nitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat-processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30-60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.

An aluminum–ion battery comprised of fluorinated natural graphite cathode, aluminum anode and AlCl3 containing imidazolium based ionic liquid as electrolyte is reported for the first time. Electrochemical method of preparation of fluorinated natural graphite lead to formation of non-covalent C-F bonds. The cycle life studies (40 cycles) of the battery indicated very stable electrochemical behavior and the discharge capacity of the battery is 225 mAh g−1.

No abstract

No abstract

By use of a published method for the isolation of the 11S protein of sunflower seed in a homogeneous form, a procedure has been outlined for obtaining polyphenol-free 11S protein. Neither the gel filtration nor the PAGE pattern of the protein was affected by the method of polyphenol removal. The nearand far-ultraviolet circular dichroism spectrum of the protein was nearly the same as that of the protein containing polyphenols. Binding of chlorogenic acid by the polyphenol-free 11S protein of sunflower seed has been measured as a function of pH, salt concentration, and temperature. Increase in pH or salt concentration decreased the binding. Binding at 45 °C was less than at 30 °C; it was completely abolished at 55 °C. Addition of Na2S03 (0.01 M), dioxane (4%), or urea (8 M) to the buffer abolished the binding. Analysis of the binding data by Scatchard equation and Hill equation showed that binding affinity was not affected by pH or salt, but the maximum number of binding sites was reduced. Decreasing the pH dissociated the 11S protein to lower molecular weight proteins. This effect was reversed by the addition of NaCl or Na2S03.

The effect of partial proteolysis of winged bean flour with a protease from A. oryzae on its functional properties has been determined. At 45% hydrolysis, nitrogen solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/mL. Foam volume showed a maximum increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245g/lOOg to 135g/lOOg at 45% hydrolysis and oil absorption capacity from 19Og/lOOg to 12Og/lOOg.

No abstract

Water and fat absorption, emulsification capacity (E.C.), foaming capacity (F.C.), and foam stability (F.S.) of guar meal and protein isolate have been determined and compared with those of soybean meal and isolate. Guar meal had lower water absorption capacity, similar fat absorption capacity and greater F.S. and E.C. than soybean meal. Guar protein isolate (GPI) had lower water absorption capacity but higher fat absorption capacity than soy protein isolate (SPI). The foaming capacity and emulsification capacity were similar at all pH's except around pH 4. However the foam stability of GPI was greater than that of SPI.