Cargando…
Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate
The purpose of this study was to investigate the improvement in techno-functional properties of mung bean protein isolate (MBPI) treated with microbial transglutaminase (MTG), including water- and oil-holding capacity, gelling properties, and emulsifying capacity. MBPI dispersions were incubated wit...
Autores principales: | Moon, Su-Hyeon, Cho, Seong-Jun |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217250/ https://www.ncbi.nlm.nih.gov/pubmed/37238816 http://dx.doi.org/10.3390/foods12101998 |
Ejemplares similares
-
Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
por: Wintersohle, Christina, et al.
Publicado: (2023) -
Mung bean proteins and peptides: nutritional, functional and bioactive properties
por: Yi-Shen, Zhu, et al.
Publicado: (2018) -
Improvement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA™ isolated mung bean protein in the USA and Canada
por: Kohno, Mitsutaka, et al.
Publicado: (2018) -
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites
por: Tarahi, Mohammad, et al.
Publicado: (2022) -
Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates
por: Zheng, Zhaojun, et al.
Publicado: (2020)