Table 9. Functional Properties of Lentil Protein Isolate

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Presentation transcript:

Table 9. Functional Properties of Lentil Protein Isolate Water absorption capacity (mL H2O/g) 1.82 ± 0.07 Oil absorption capacity (mL oil/g) 1.95 ±0.06 Emulsifying activity (%) 73.44 ± 0.03 Emulsion stability (%) 41 ± 0.07 Foaming capacity (%) 22.67 ± 0.06 Foaming stability (%) 50.11 ± 0.05 Thwe Linn Ko et al. Isolation of Protein from Defatted Lentil Flour. American Journal of Food Science and Technology, 2017, Vol. 5, No. 6, 238-244. doi:10.12691/ajfst-5-6-3 © The Author(s) 2015. Published by Science and Education Publishing.