Abstract
Water and fat absorption, emulsification capacity (EC), foaming capacity (FC), and foam stability (FS) 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 FS and EC than soybean meal. Guar protein isolate (GPI) had lower water absorption capacity but higher fat absorption capacity than soy protein isolate (SPI). The FC and EC were similar at all pH levels, except around pH 4. However, the FS of GPI was greater than that of SPI.
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