Abstract
ABSTRACTThe effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity.
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