Table 2.
Functional properties of black, red and white kidney bean protein hydrolysate (BKH, RKH, and WKH) obtained after 30 min Alcalase hydrolysis at 37 °C.
| Protein Hydrolysate |
Functional Properties | |||||
|---|---|---|---|---|---|---|
| HT (min) |
WAC (g/g) |
OAC (g/g) |
FS (min) | |||
| pH 3 | pH 5 | pH 7 | ||||
| BKH | 0 | 6.9 ± 0.5 d | 6.8 ± 0.2 d | 23 ± 0.1 c | 65 ± 0.3 c | 26 ± 0.6 c |
| 30 | 9.4 ± 0.2 a | 10.5 ± 0.6 a | 27 ± 0.3 a | 88 ± 0.9 a | 30 ± 0.8 a | |
| RKH | 0 | 6.7 ± 0.4 de | 6.5 ± 0.3 de | 20 ± 0.8 d | 44 ± 0.8 e | 23 ± 0.2 d |
| 30 | 8.2 ± 0.8 b | 9.3 ± 0.1 b | 25 ± 0.6 b | 75 ± 0.7 b | 28 ± 0.5 b | |
| WKH | 0 | 6.1 ± 0.3 e | 6.0 ± 0.1 e | 18 ± 0.9 e | 29 ± 0.1 f | 21 ± 0.4 e |
| 30 | 7.2 ± 0.1 c | 8.1 ± 0.2 c | 22 ± 0.7 cd | 50 ± 0.9 d | 25 ± 0.3 cd | |
HT, hydrolysis time; WAC, water-absorbing capacity; OAC, oil-absorbing capacity; FS, foaming stability. All values are expresses as means ± SD. Means with different lowercase letters in the same column indicate significant differences at p ≤ 0.05 by LSD.