[Functional properties and protein concentrate of Pigeon pea (Cajanus cajan (I.) Millsp) flour]. / Propriedades funcionais da farinha e concentrado protéico de feijão guandu (Cajanus cajan (I.) Millsp).

The objective of this investigation was to study the functional properties of Pigeon pea (Cajanus cajan (L.) Millsp) flour and protein concentrate. The solubility of both samples were superior than 70% at pH above 6.7 and below 3.5. The water and oil absorption were 1.2 and 1.07 ml/g of sample and 0.87 and 1.73 ml/g of flour and protein concentrate samples, respectively. The minimum concentration of flour and protein concentrate needed for gelation was 20% and 12%, respectively. The emulsifying capacity of flour and concentrate was 129.35 g and 191.66 g oil/g of protein and the emulsion stability 87.50 and 97.97%, respectively, after 780 minutes. The foam capacity and stability of flour foam were 36.0% and 18.61, while of the concentrate were 44.70% and 78.97% after 90 minutes. These properties indicate that the flour as well as the concentrate could have application in various food systems.