Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method

Food Chemistry

Volumn 208, Issue , 2016, Pages 35-41

  Jafari, Mousa ^a,b   Rajabzadeh, Amin Reza ^b,c   Tabtabaei, Solmaz ^a   Marsolais, Frédéric ^d   Legge, Raymond L ^a  

^a UNIVERSITY OF WATERLOO   (Canada)

^b Advanced CERT Canada Inc   (Canada)

^c MCMASTER UNIVERSITY   (Canada)

^d LONDON RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Electrostatic separation; Isoelectric precipitation; Navy bean; Phaseolus vulgaris; Physicochemical characterization; Protein isolate; Solvent free fractionation

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; ELECTROSTATIC SEPARATORS; ELECTROSTATICS; FLUORESCENCE SPECTROSCOPY; FRACTIONATION; PRECIPITATION (CHEMICAL); PRECIPITATION (METEOROLOGY); SEPARATION; SHOTCRETING; SOLVENTS;

ELECTROSTATIC SEPARATION; ISOELECTRIC PRECIPITATION; NAVY BEAN; PHASEOLUS VULGARIS; PHYSICO-CHEMICAL CHARACTERIZATION; PROTEIN ISOLATES; SOLVENT FREE;

PROTEINS;

AMINO ACID; IMMUNOGLOBULIN 7S; NAVY BEAN ISOLATE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; GLOBULIN; STARCH;

ACID PRECIPITATION; AMINO ACID ANALYSIS; ARTICLE; BEAN; BEAN FLOUR; CHEMICAL PROCEDURES; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; FLUORESCENCE SPECTROSCOPY; GEL ELECTROPHORESIS; NONHUMAN; PHASEOLUS VULGARIS; PHYSICAL CHEMISTRY; PROTEIN CONFORMATION; PROTEIN CONTENT; PROTEIN ISOLATION; PROTEIN LOCALIZATION; PROTEIN STABILITY; PROTEIN STRUCTURE; SOLVENT FREE METHOD; ANALYSIS; CHEMISTRY; FLOUR; PHASEOLUS;

AMINO ACIDS; FLOUR; GLOBULINS; PHASEOLUS; STARCH;

EID: 84977649374     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.102     Document Type: Article

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