Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

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Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Mung bean protein isolate was texturized at different feed moisture contents (30.0, 49.3, and 60.0%) at a constant temperature (144.57 °C) to evaluate the changes in protein profile, solubility, thermal, structural (at secondary and tertiary levels) and rheological properties. SDS-PAGE, surface hydr...

書誌詳細
出版年:	Food Chemistry
第一著者:	2-s2.0-85096823419
フォーマット:	論文
言語:	English
出版事項:	Elsevier Ltd 2021
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85096823419&doi=10.1016%2fj.foodchem.2020.128643&partnerID=40&md5=256662415c28757af2197d55465de79f

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