Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obta...

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Detalles Bibliográficos
Autores principales: Moreno, Helena M., Díaz, M. Teresa, Borderías, A. Javier, Domínguez-Timón, Fátima, Varela, Alejandro, Tovar, Clara A., Pedrosa, Mercedes M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8993736/
https://www.ncbi.nlm.nih.gov/pubmed/35247155
http://dx.doi.org/10.1007/s11130-022-00956-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8993736/
https://www.ncbi.nlm.nih.gov/pubmed/35247155
http://dx.doi.org/10.1007/s11130-022-00956-5

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