Effects of engineered methionine in the 8Sα globulin of mungbean on its physicochemical and functional properties and potential nutritional quality

Food Research International

Volumn 44, Issue 9, 2011, Pages 2984-2990

  Torio, Mary Ann O ^a   Adachi, Motoyasu ^b,c   Garcia, Roberta N ^a   Prak, Krisna ^b   Maruyama, Nobuyuki ^b   Utsumi, Shigeru ^b   Tecson Mendoza, Evelyn Mae ^a  

^a UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

^b KYOTO UNIVERSITY   (Japan)

^c JAPAN ATOMIC ENERGY AGENCY   (Japan)

Author keywords

8S globulin; Functional properties; Met rich proteins; Mungbean; Protein engineering; Vicilin

Indexed keywords

FUNCTIONAL PROPERTIES; MET-RICH PROTEINS; MUNGBEANS; PROTEIN ENGINEERING; VICILIN;

AMINO ACIDS; EMULSIFICATION; ESCHERICHIA COLI; GEL PERMEATION CHROMATOGRAPHY; GENETIC ENGINEERING; PYROLYSIS;

PROTEINS;

ESCHERICHIA COLI;

EID: 80054707319     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.010     Document Type: Article

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