Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses lik...

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Detalles Bibliográficos
Autores principales: Bühler, Jan M., Dekkers, Birgit L., Bruins, Marieke E., van der Goot, Atze Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465143/
https://www.ncbi.nlm.nih.gov/pubmed/32784734
http://dx.doi.org/10.3390/foods9081077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465143/
https://www.ncbi.nlm.nih.gov/pubmed/32784734
http://dx.doi.org/10.3390/foods9081077

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