Skip to main content
. 2019 Mar 9;56(4):2093–2104. doi: 10.1007/s13197-019-03690-0

Table 3.

Functional properties of moringa seed protein isolate (MPI) and soy protein isolate (SPI)

Property MPI SPI
FC (%) 185 ± 10 120 ± 12
FS (%)
 10 min 170 ± 5 116 ± 5
 20 min 165 ± 4 114 ± 5
 30 min 165 ± 6 114 ± 6
WAC (g g−1) Not detected 4.0 ± 0.2
OAC (g g−1) 1.9 ± 0.1 1.4 ± 0.1
Emulsifying capacity (mL g−1) 90 ± 6 120 ± 7