Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume. Journal of the Science of Food and Agriculture, 25. pp. 665-673.

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Abstract

A surface-active principle of the nature of a globulin and an arabogalactan type polysaccharide have been shown to occur in the black gram. The polysaccharide does not exhibit surface activity, but confers thermal stability on the foam formed by the protein and prevents its disruption by heat. Together, these two components appear to be responsible for the characteristic soft, spongy texture of leavened foods containing the legume. 2.1.

Item Type:	Article
Uncontrolled Keywords:	Black Gram surface-active principle Leavened Foods
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Jun 2008 11:40
Last Modified:	28 Dec 2011 09:34
URI:	http://ir.cftri.res.in/id/eprint/1750

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