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...
| 发表在: | Food Chemistry |
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| 主要作者: | |
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Elsevier Ltd
2021
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| 在线阅读: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85096823419&doi=10.1016%2fj.foodchem.2020.128643&partnerID=40&md5=256662415c28757af2197d55465de79f |