Effect of partial proteolysis on the functional properties of winged bean (Psophocarpus tetragonolobus) flour.

Effect of partial proteolysis of winged bean flour with a protease from Aspergillus oryzae on its functional properties was determined. At 45% hydrolysis, N solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/ml. Foam vol. showed a max. increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245 g/100 g to 135 g/100 g at 45% hydrolysis and oil absorption capacity from 190 g/100 g to 120 g/100 g.