TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Kostić, Aleksandar
AU  - Bivolarević, Vanja
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3767
AB  - The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean
EP  - 2787
IS  - 5
SP  - 2779
VL  - 52
DO  - 10.1007/s13197-014-1298-6
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Sladjana and Kostić, Aleksandar and Bivolarević, Vanja",
year = "2015",
abstract = "The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean",
pages = "2787-2779",
number = "5",
volume = "52",
doi = "10.1007/s13197-014-1298-6"
}

Barać, M., Pešić, M., Stanojević, S., Kostić, A.,& Bivolarević, V.. (2015). Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 52(5), 2779-2787.
https://doi.org/10.1007/s13197-014-1298-6

Barać M, Pešić M, Stanojević S, Kostić A, Bivolarević V. Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean. in Journal of Food Science and Technology-Mysore. 2015;52(5):2779-2787.
doi:10.1007/s13197-014-1298-6 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Sladjana, Kostić, Aleksandar, Bivolarević, Vanja, "Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean" in Journal of Food Science and Technology-Mysore, 52, no. 5 (2015):2779-2787,
https://doi.org/10.1007/s13197-014-1298-6 . .