Effect of Protein Heat Treatment on Properties of Mung Bean Protein-High Acyl-Gellan Emulsion Gel
In this study, mung bean protein was heat-treated at 40, 55, 70, 85 and 100 ℃ for 15, 30, 45, 60 and 120 min, respectively. Mung bean protein-high acyl gellan gum emulsion gel was prepared and its hardness, water holding capacity, color, solubility, protein secondary structure and gel microstructure...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080037 |
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