Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions

In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from all eight varieties were mainly composed of five subun...

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Detalles Bibliográficos
Autores principales: Sun, Hongrui, Fan, Jieying, Sun, Hongjiao, Jiang, Guochuan, Meng, Yue, Zeng, Xianpeng, Yang, Zhiqiang, Nan, Xiping, Kang, Lining, Liu, Xiangying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655322/
https://www.ncbi.nlm.nih.gov/pubmed/36359956
http://dx.doi.org/10.3390/foods11213343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655322/
https://www.ncbi.nlm.nih.gov/pubmed/36359956
http://dx.doi.org/10.3390/foods11213343

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