Technical Working Paper 02-107

Textural Property Of Six Legume Curds In Relation To Their Protein Constituents, R. Cai, A. McCurdy and B.-K. Baik February 2002

Abstract

We determined the relationship between textural property of legume curds and constituents of their proteins. The hardness, springiness and cohesiveness of curds prepared from soybeans, chickpeas and faba beans were 6.0-9.4 N, 0.93-0.95 and 0.67-0.77, respectively, higher than those of cures made from smooth peas, mung beans and lentils, which were 4.2-4.9 N, 0.92 and 0.57-0.59, respectively. Soybeans, chickpeas and faba beans had a higher proportion of 11S globulin and a lower proportion of 7S globulin than lentils, smooth peas and mung beans. Soybeans, chickpeas and faba beans produced a better texture of curd than did lentils, smooth peas and mung beans, due to a higher proportion of 11S proteins.