Table 4. Technofunctional Properties of Protein Isolates Derived from BSG, Soy, Pea, Faba Bean, and Lentil.
| particle size D[4,3] (μm) | protein solubility at pH 7 (%) | zeta potential at pH 7 (mV) | fat absorption capacity (%) | foaming capacity (%) | foaming stability (%) | surface hydrophobicity | ref | |
|---|---|---|---|---|---|---|---|---|
| BSG protein isolate | 12.22 | 101.71 | –30.03 | 182.35 | 112.68 | 45.57 | a | (84) |
| pea protein isolate | 70.48 | 22.27 | –22.60 | 157.72 | 38.19 | 80.12 | 4292.20 | (84) |
| soy protein isolate | 144.33 | 51.96 | –33.80 | 120.05 | 70.14 | 74.31 | 7471.40 | (84) |
| faba bean protein isolate | b | 9.49 | b | 65.32 | 18.06 | 70.00 | 2183.00 | (92) |
| lentil protein isolate | 32.80 | 43.00 | ∼−20 | 224.00 | 33.30 | 15.90 | 2411.00 | (88) |
| white lupin protein isolate | 51.50 | 69.80 | ∼−30 | b | ∼60 | >85 | 842 | (87) |
| blue lupin protein isolate | 12.10 | 76.90 | ∼−30 | b | ∼60 | >90 | 2185 | (87) |
a
Not applicable.
b
Not mentioned.