Advantages
Applications Beverages (Protein Shakes) | Mayonnaise | Meat Extenders | Soups
Soy Protein | Chickpea | ||
Functionality | Protein | ||
(Reference) | |||
Water Absorption (g/g) | 2.75 | 3.72 | |
Oil Absorption (g/g) | 0.96 | 2.89 | |
Foaming Capacity (%) | 25 | 39 | |
Foaming Stability (%) | 35 | 82 | |
Protein Solubility (%) | 31(pH 11) | 87 (pH 9.5) | |
Emulsification (%) | 75 | 99 | |
Emulsification Stability (%) | 77 | 99 | |
Least Gelation Protein (%) | 14 | 16 |
Amino Acids | Mg/g |
Histidine | 22 |
Isoleucine | 21 |
Leucine | 57 |
Valine | 24 |
Lysine | 52 |
Methionine | 12 |
Phenylalanine | 43 |
Threonine | 25 |
Tryptophan | 8 |
Composition | Values |
Energy | 407 Kcal/100g |
Fat | 12-15% |
Carbohydrates | 10-15% |
Protein | 60-65% |
Moisture | 5-10% |
Ash | <3.0% |