Afe Dwiani, Yunianta, Teti Estiasih
Protein is a food component that has functional properties that affect the properties of food products. Usually, protein was used in the form of protein concentrate mainly soy protein concentrate. This research was aimed to compare the chemical composition and functional properties of full-fat winged bean flour, defatted winged bean flour, and winged bean protein concentrate. Winged bean protein concentrate were prepared by isoelectric precipitation, whereas defatted winged bean flour was dispersed aquadest, the dispersion was centrifuged, supernatant was adjusted to pH 3,6 (isoelectric point of winged bean protein), precipitated protein was removed by centrifugation, washed, neutralized to pH 6.0 and dried in a hot air cabinet drier at 50°C for 6 h. The results showed that full-fat, defatted, and winged bean protein concentrate had different proximate composition and functional properties. Winged bean protein concentrate had better functional properties than the full-fat and defatted winged bean flour. Winged bean protein concentrate are potential to be used in foods that require high emulsion stability, foaming capacity, and foaming stability. © 2014, Sphinx Knowledge House. All rights reserved.
Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia; Department of Food Science and Technology, Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia
