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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...
Autores principales: | Ma, Yantao, Zhang, Shu, Feng, Yuchao, Wang, Haoyu, Liu, Yuhang, Wang, Changyuan |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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