A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation

Food Chemistry

Volumn 152, Issue , 2014, Pages 447-455

  Tan, Ee San ^a,b   Ying Yuan, Ngoh ^b   Gan, Chee Yuen ^b  

^a Universiti Sains Malaysia   (Malaysia)

^b SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Functionalities; Optimisation; Physicochemical; Pinto bean; Protein isolate

Indexed keywords

AMINO ACIDS; EMULSIFICATION; EXTRACTION; PROTEINS;

FUNCTIONALITIES; OPTIMISATIONS; PHYSICOCHEMICAL; PINTO BEANS; PROTEIN ISOLATES;

OPTIMIZATION;

ESSENTIAL AMINO ACID; GLYCININ; LEUCINE; LYSINE; NONESSENTIAL AMINO ACID; PHENYLALANINE; PHYTOHEMAGGLUTININ; PINTO BEAN PROTEIN; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VICILIN;

AMINO ACID COMPOSITION; ARTICLE; BEAN; COMPARATIVE STUDY; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; EMULSION; EXTRACTION; HYDROGEN BOND; HYDROLYSIS; INFRARED SPECTROSCOPY; ISOELECTRIC POINT; PHYSICAL CHEMISTRY; PINTO BEAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN FUNCTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; RESPONSE SURFACE METHOD; SOLUBILITY; THERMOGRAPHY;

FUNCTIONALITIES; OPTIMISATION; PHYSICOCHEMICAL; PINTO BEAN; PROTEIN ISOLATE;

AMINO ACIDS; CHEMICAL FRACTIONATION; FABACEAE; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; PLANT PROTEINS; SOLUBILITY;

EID: 84890925355     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.008     Document Type: Article

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