Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions

During the storage and processing of mung beans, proteins and polyphenols are highly susceptible to interactions with each other. Using globulin extracted from mung beans as the raw material, the study combined it with ferulic acid (FA; phenolic acid) and vitexin (flavonoid). Physical and chemical i...

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Detalles Bibliográficos
Autores principales: Ma, Yantao, Zhang, Shu, Feng, Yuchao, Wang, Haoyu, Liu, Yuhang, Wang, Changyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252674/
https://www.ncbi.nlm.nih.gov/pubmed/37297336
http://dx.doi.org/10.3390/foods12112091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252674/
https://www.ncbi.nlm.nih.gov/pubmed/37297336
http://dx.doi.org/10.3390/foods12112091

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