Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

E. Cepeda; M. C. Villarán; N. Aranguiz

doi:10.1016/S0260-8774(98)00061-2

Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

E. Cepeda^*
, M. C. Villarán
, N. Aranguiz

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

64 Citations (Scopus)

Abstract

Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied.

Original language	English
Pages (from-to)	303-310
Number of pages	8
Journal	Journal of Food Engineering
Volume	36
Issue number	3
DOIs	https://doi.org/10.1016/S0260-8774(98)00061-2
Publication status	Published - 1998
Externally published	Yes

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10.1016/S0260-8774(98)00061-2

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title = "Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying",

abstract = "Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied.",

author = "E. Cepeda and Villar{\'a}n, \{M. C.\} and N. Aranguiz",

year = "1998",

doi = "10.1016/S0260-8774(98)00061-2",

language = "English",

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journal = "Journal of Food Engineering",

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T1 - Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

AU - Cepeda, E.

AU - Villarán, M. C.

AU - Aranguiz, N.

PY - 1998

Y1 - 1998

N2 - Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied.

AB - Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied.

UR - https://www.scopus.com/pages/publications/0032058092

U2 - 10.1016/S0260-8774(98)00061-2

DO - 10.1016/S0260-8774(98)00061-2

M3 - Article

AN - SCOPUS:0032058092

SN - 0260-8774

VL - 36

SP - 303

EP - 310

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 3

ER -

Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

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