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Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates
The functionality and surface characteristics of protein isolates prepared from seven genotypes of faba bean were investigated. All factors studied were independent of genotype. The average protein and isolate (~94% protein) yields were ~77% and ~25%, respectively, using an alkaline extraction proce...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049217/ https://ncbi.nlm.nih.gov/pubmed/30263439 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0235-z |
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