Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein

The paper presents the effect of heat treatment at 80 °C at different times (3, 5, 7, and 9 min) on the structural and functional properties of Phaseolus vulgaris L. protein (PVP, bean protein powder). Surface and structure properties of PVP after heat treatment were analyzed using a Fourier transfo...

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Detalles Bibliográficos
Autores principales: Li, Chaoyang, Tian, Yachao, Liu, Caihua, Dou, Zhongyou, Diao, Jingjing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417349/
https://www.ncbi.nlm.nih.gov/pubmed/37569138
http://dx.doi.org/10.3390/foods12152869

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417349/
https://www.ncbi.nlm.nih.gov/pubmed/37569138
http://dx.doi.org/10.3390/foods12152869

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