No abstract

Protein extract (P-I), isolate (P-II), albumin (PA), and globulin (PC?) were isolated from Minnesota-grown adzuki beans. Total extractable protein and water-and salt-soluble fractions accounted for 21.6, 15.8, and 2.3% (d.b.), respectively. Fractions were compared with a commercial soy protein (PS) for chemical and functional properties. Proteins in P-I, PA, PG, P-II, and PS wcrc 78.8, 69.4, 89.2, 91.3, and 89.9% (d.b.), respectively. P-I, PA, and PG wcrc superior to PS in essential amino acid contents; P-II was comparable to it. Adzuki bean proteins, except for PA, showed high solubjlity at acidic and alkaline pH. Compared to PS, the adzuki bean protein fractions (except P-II) showed greater fat absorption and water adsorption, greater foaming (except PG), and lower emulsifying capacities (except P-II) and stabilities. P-I and PA showed lower, and P-II higher, least gelation concentrations than PS.

Dried and defatted, water extracted and hydrogen peroxide treated silk worm chrysalides (SWC) were analysed for gross composition as well as for energy, fatty acids and amino acids. The amino acid analyses showed well-balanced amino acid patterns. Water extraction and hydrogen peroxide treatment improved odour, taste and colour of the product. Tests with rats showed that raw and water extracted SWC were well utilised whereas hydrogen peroxide treated SWC showed reduced protein utilisation. It is concluded that the water extracted SWC is better suited for eventual use as a food component than the hydrogen peroxide treated SWC.

The binding of Cresol Red and of Acid Orange 10 (in the absence and presence of urea) to unheated and progressively heated, defatted soy meal was compared with their NSI values, urease activities, in vitro digestibilities, unreactive lysine contents, and foaming and emulsifying capacities. These results suggested that increased amounts of Cresol Red and of Acid Orange 10 (in the presence of urea) bound to the heated samples were due to the progressive exposure of hydrophobic residues caused by thermal denaturation. High statistical correlations were obtained between dye-binding, the duration of heating, and functional properties. Our results indicate that dye-binding has potential for predicting certain funr tional properties as well as for monitoring thermal denaturation of soy proteins.