Table 3. Pearson’s correlation coefficients between physicochemical parameters and functional properties of vegetable and cereal proteins.
| Parameter | pH | EC | Moisture | P | RS | FAN | UA | WAI | NSI | WSI | FAI | EAI | ES1 | ES2 | FA | FS | FD |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| pH | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| EC | 0.08 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| Moisture | –0.38 | –0.44 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| P | 0.18 | –0.18 | –0.09 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| RS | –0.13 | –0.37 | 0.26 | –0.56 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| FAN | 0.39 | –0.17 | –0.28 | 0.75 | –0.23 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| UA | –0.04 | –0.50 | –0.28 | 0.47 | 0.07 | 0.58 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| WAI | –0.35 | 0.43 | 0.22 | –0.26 | 0.03 | –0.50 | –0.60 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| NSI | 0.41 | –0.33 | –0.18 | 0.69 | –0.23 | 0.87 | 0.50 | –0.52 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| WSI | 0.28 | –0.62 | –0.02 | 0.78 | –0.14 | 0.77 | 0.65 | –0.53 | 0.81 | - - - | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| FAI | 0.002 | –0.33 | 0.30 | –0.42 | 0.70 | –0.08 | 0.02 | –0.21 | 0.09 | –0.06 | - - - | - - - | - - - | - - - | - - - | - - - | - - - |
| EAI | –0.04 | 0.12 | –0.04 | –0.77 | 0.53 | –0.48 | –0.36 | 0.10 | –0.53 | –0.56 | 0.33 | - - - | - - - | - - - | - - - | - - - | - - - |
| ES1 | 0.12 | –0.02 | –0.02 | 0.31 | –0.35 | 0.22 | –0.05 | –0.08 | 0.28 | 0.20 | –0.08 | –0.15 | - - - | - - - | - - - | - - - | - - - |
| ES2 | –0.40 | –0.13 | 0.29 | 0.29 | –0.34 | 0.08 | –0.12 | –0.06 | 0.18 | 0.13 | –0.02 | –0.21 | 0.40 | - - - | - - - | - - - | - - - |
| FA | –0.29 | –0.43 | –0.10 | 0.59 | –0.19 | 0.42 | 0.73 | –0.39 | 0.39 | 0.65 | –0.18 | –0.40 | 0.02 | 0.24 | - - - | - - - | - - - |
| FS | –0.08 | –0.06 | –0.26 | 0.62 | –0.21 | 0.54 | 0.56 | –0.18 | 0.38 | 0.47 | –0.36 | –0.63 | 0.06 | 0.13 | 0.52 | - - - | - - - |
| FD | –0.06 | 0.04 | 0.38 | –0.72 | 0.62 | –0.43 | –0.56 | 0.21 | –0.36 | –0.54 | 0.64 | 0.55 | –0.05 | –0.07 | –0.78 | –0.52 | - - - |
| HCC | –0.30 | –0.15 | –0.14 | 0.54 | –0.26 | 0.45 | 0.67 | –0.20 | 0.36 | 0.42 | –0.32 | –0.57 | –0.07 | 0.03 | 0.59 | 0.67 | –0.69 |
EC=electrical conductivity, P=protein, RS=reducing sugars, FAN=free amino nitrogen, UA=urease activity, WAI=water absorption index, NSI=nitrogen solubility index, WSI=water solubility index, FAI=fat absorption index, EAI=emulsifying activity index, ES1 and ES2=emulsion stability at 24 and 48 h respectively, FA=foaming activity, FS=foam stability, FD=foam density, HCC=heat coagulation capacity