Abstract
ABSTRACTThe 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/100g to 135g/100g at 45% hydrolysis and oil absorption capacity from 190g/100g to 120g/100g.
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