Study of property of four common legume protein isolates.

Properties of four common legume protein isolates were studied,including legume include mung bean,red bean,soy bean,and kidney bean.Heat-induced denaturalization and gelation of these legume protein isolates were detected by using Differential Scanning Caloriumetry,Rheometer,and Texture Properties Analysis.The results indicated that the difference of these legume protein isolates.The order of diversified beans gelations hardness was:kidney beanmung beansoy bean red bean.Microstructure of heated and unheated protein isolates were observed by Atomic Force Microscopy.Compared with unheated protein,heated aggregation made the protein linked each other.