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...
| Published in: | Food Chemistry |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2021
|
| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85096823419&doi=10.1016%2fj.foodchem.2020.128643&partnerID=40&md5=256662415c28757af2197d55465de79f |