J Food Sci Technol (March 2018) 55(3):935–943 https://doi.org/10.1007/s13197-017-3001-1 O R I G IN AL ARTI CL E Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein 1 2 3 3 • • • • E. Alpizar-Reyes J. Castan ˜ o H. Carrillo-Navas J. Alvarez-Ramı ´rez 4 1 1 • • R. Gallardo-Rivera C. Pe ´rez-Alonso A. Y. Guadarrama-Lezama Revised: 1 August 2017 / Accepted: 18 December 2017 / Published online: 27 January 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Freeze-dried faba bean (Vicia faba L.) protein Introduction adsorption isotherms were determined at 25, 35 and 40 C and ﬁtted with the Guggenheim–Anderson–de Boer model. Legumes are good resources of proteins, carbohydrates, The pore radius of protein was in the range of ﬁber, vitamins and minerals with functional and health- 0.87–6.44 nm, so that they were considered as micropores promoting activities contributing to human nutrition. Faba and mesopores. The minimum integral entropy ranged bean is composed of proteins (* 30%), carbohydrates between 4.33 and 4.44 kg H O/100 kg d.s., was regarded (60%) and fats (10%). Among the identiﬁed proteins in as the point of maximum of stability. The glass transition faba
Journal of Food Science and Technology – Springer Journals
Published: Jan 27, 2018
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