Evaluation of the physicochemical and functional properties of Vicia villosa protein isolate

Vicia villosa seed a good source of protein, has desirable healthy and therapeutic properties. The physicochemical and functional features of Vicia villosa protein isolate (VVPI) were evaluated to investigate its efficiency as a food ingredient. The results indicated that VVPI had a significant solubility, foaming and emulsifying properties. Also VVPI showed a good water holding capacity (WHC) and oil absorption capacity Based on the high percentage of protein in VVPI along with good functionalit could berecommended to use in various health- enhancing food formulations.

Keywords:

Protein solubility , plant protein , Functional , Protein Isolate