Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.)

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Morales De León, Josefina C ^a   Vázquez Mata, Norma ^a   Torres, Nimbe ^a   Gil Zenteno, Lidia ^a   Bressani, Ricardo ^b  

^a INSTITUTO NACIONAL DE CIENCIAS MÉDICAS Y NUTRICIÓN SALVADOR ZUBIRÁN   (Mexico)

^b UNIVERSIDAD DEL VALLE DE GUATEMALA   (Guatemala)

Author keywords

Antinutritional factors; Black bean; Hardened process; Protein isolate

Indexed keywords

ACETIC ACID DERIVATIVE; AMINO ACID; PHASEOLIN PROTEIN, PHASEOLUS VULGARIS; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; BEAN; CHEMISTRY; FOOD HANDLING; HARDNESS; HEAT; HEMAGGLUTINATION; ISOLATION AND PURIFICATION; METHODOLOGY;

ACETIC ACIDS; AMINO ACIDS; FOOD HANDLING; FOOD TECHNOLOGY; HARDNESS; HEAT; HEMAGGLUTINATION; PHASEOLUS; PLANT PROTEINS; TRYPSIN INHIBITORS;

ANIMALIA; PHASEOLUS VULGARIS;

EID: 33847796068     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00244.x     Document Type: Article

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