Preparation of broad bean (<i>Vicia faba L. minor</i>) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

Schneider, Christoph; Schultz, M.; Schmandke, H.

doi:10.1002/food.19850290814

Cited by 35 publications

(11 citation statements)

References 9 publications

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“…The following products of dehulled faba beans (Vicia faba L. minor) were tested: Untreated beans (I); beans steamed for 5 min at 120 8C (II) produced according to [25]; beans steamed for 15 min at 120 8C (III) according to [25]; beans soaked for 10 h and heated for 2 min at 180 8C by oil deep frying (IV) according to [26]; and bean protein isolate (V) produced according to [27] (Table 1).…”

Section: Methodsmentioning

confidence: 99%

Four-week feeding studies with differently processed dehulled faba bean (Vicia faba L. minor) products in rats

Schmandke

Plass

Lewerenz³

et al. 2000

Nahrung

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Section: Methodsmentioning

confidence: 99%

Four-week feeding studies with differently processed dehulled faba bean (Vicia faba L. minor) products in rats

Schmandke

Plass

Lewerenz³

et al. 2000

Nahrung

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“…Preparation of native (FBPI I) and acetylated (FBPI 11) faba bean protein isolate was carried out according to [8] with the following modifications: the ratio of flour to water was 1 : 5 (w/w) instead of 1 : 6 and after the separation of the isoelectrically precipitated protein a washing step with water (FBPI I) and two washing steps (FBPI II), respectively, were inserted. The washed protein precipitates were resuspended in water, neutralized @H 7) by adding of 1 N NaOH and spray dried.…”

Section: Methodsmentioning

confidence: 99%

Some viscosity characteristics of faba bean protein isolates within a pH range relevant for foods

Schneider

Schmidt

1990

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The rheological behaviour of concentrated aqueous dispersions of unmodified (FBPI I) and acetylated (FBPI I) faba bean (Viciafubu L. minor) protein isolates are investigated within a pH range of 4.0 up to 7.5. Besides the fact that equal concentrated dispersions of FBPI I show a much lower apparent viscosity q than those prepared with FBPI 11, q and the flow behaviour index n depend also on the kind of preparation. Especially the direction of pH shifting and the mode of pH adjustment lead to marked differences of the rheological properties. In the case of FBPI I1 dispersions a maximum of q and n is shown at pH 5.5 to 6.5, seldom at pH 7.0, probably connected with a maximum of the hydrodynamic volume. Holding the aqueous dispersions for 24 h causes mostly an increase of q and n.

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“…Acetylated faba bean protein isolate (AFBPI) is particularly suitable for stabilization of O/W emulsions at acidic and neutral pH values [3]. This AFBPI was prepared as described in [4].…”

Section: Methodsmentioning

confidence: 99%

Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins

Seifert¹,

Schultz

Strenge³

et al. 1990

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In OjW emulsions, stabilized by acetylated faba bean protein isolate (AFBPI) which are stable against separation of the disperse phase (coalescence) a mechanical barrier for the separation of the continuous phase (creaming) under centrifugal forces has been detected. For any given constant centrifugal acceleration a constant amount of continuous phase is separated. This type of behaviour resembles that ofcoagulation structures in dispersions of solids.One possibility to determine the stability of emulsions against separation of the continuous phase (creaming) for systems stable against coalescence (separation of the disperse phase) is the use of centrifugation in many variations. ONDRACEK et al. [I], for example, used the speed of rotation which caused separation after a given time. In this kinetic method "stability" means that during centrifugation for 10 min at a constant speed of rotation no separation of the continuous phase takes place. The reason for the stability of emulsions against creaming, may be, a mechanical barrier, which breaks down only at higher centrifugal forces, or the rate of separation of the continuous phase is extremely slow. Therefore 10 min are not sufficient to detect separation.

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Preparation of broad bean (Vicia faba L. minor) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

Cited by 35 publications

References 9 publications

Four-week feeding studies with differently processed dehulled faba bean (Vicia faba L. minor) products in rats

Four-week feeding studies with differently processed dehulled faba bean (Vicia faba L. minor) products in rats

Some viscosity characteristics of faba bean protein isolates within a pH range relevant for foods

Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins

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