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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2022
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| Materias: | |
| 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 |