Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate

Bambara bean is a rich low-cost protein source and a functional ingredient in the food industry. We investigated the effects of temperature and different pH on the physicochemical and functional properties of Bambara bean protein isolate. Vicilin was the major protein of Bambara bean as revealed by...

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Detalles Bibliográficos
Autores principales: Ngui, Simon Pierre, Nyobe, Carine Emilienne, Bakwo Bassogog, Christian Bernard, Nchuaji Tang, Erasmus, Minka, Samuel René, Mune Mune, Martin Alain
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8387769/
https://www.ncbi.nlm.nih.gov/pubmed/34471709
http://dx.doi.org/10.1016/j.heliyon.2021.e07824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8387769/
https://www.ncbi.nlm.nih.gov/pubmed/34471709
http://dx.doi.org/10.1016/j.heliyon.2021.e07824

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