Surface‐active principle in black gram (<i>Phaseolus mungo</i>) and its role in the texture of leavened foods containing the legume

Abstract

Abstract A surface‐active principle of the nature of a globulin and an arabogalactan type polysaccharide have been shown to occur in the black gram. The polysaccharide does not exhibit surface activity, but confers thermal stability on the foam formed by the protein and prevents its disruption by heat. Together, these two components appear to be responsible for the characteristic soft, spongy texture of leavened foods containing the legume.