Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions
This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly (p < 0.05) higher protein content (88.49 %) than the albumin (83.47 %) and glutelin (86.71 %). Far-UV circular...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2025-01-01
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| Schriftenreihe: | Food Chemistry: X |
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| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2590157524009921 |
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