Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein

Freeze-dried faba bean (Vicia faba L.) protein adsorption isotherms were determined at 25, 35 and 40 °C and fitted with the Guggenheim–Anderson–de Boer model. The pore radius of protein was in the range of 0.87–6.44 nm, so that they were considered as micropores and mesopores. The minimum integral e...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Alpizar-Reyes, E., Castaño, J., Carrillo-Navas, H., Alvarez-Ramírez, J., Gallardo-Rivera, R., Pérez-Alonso, C., Guadarrama-Lezama, A. Y.
Format: Artigo
Language:Inglês
Published: Springer India 2018
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5821649/
https://ncbi.nlm.nih.gov/pubmed/29487435
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-3001-1
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