Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungoL.) cultivars

LWT

Volumn 60, Issue 2, 2015, Pages 848-854

  Wani, Idrees Ahmed ^a,b   Sogi, Dalbir Singh ^a   Gill, Balmeet Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b UNIVERSITY OF KASHMIR   (India)

Author keywords

Black gram; Functional properties; Hydrolysis; Protein isolates

Indexed keywords

EMULSIFICATION; HYDROLYSIS; PROTEOLYSIS; SOLUBILITY; WATER ABSORPTION;

BLACK GRAM; EMULSIFYING ACTIVITY INDICES; EMULSIFYING STABILITIES; ENDOTHERMIC TRANSITIONS; FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; OIL ABSORPTION CAPACITY; PROTEIN ISOLATES;

PROTEINS;

PHASEOLUS VULGARIS; VIGNA MUNGO;

EID: 84922309305     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.060     Document Type: Article

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