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...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier BV
2021
|
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|