Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

Food Research International

Volumn 76, Issue P1, 2015, Pages 11-18

  Wani, Idrees Ahmed ^a,b   Sogi, Dalbir Singh ^a   Shivhare, Uma Shanker ^c   Gill, Balmeet Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b UNIVERSITY OF KASHMIR   (India)

^c PANJAB UNIVERSITY   (India)

Author keywords

Functional properties; Hydrolysis; Kidney bean; Papain; Protein isolates

Indexed keywords

CHEMICAL ANALYSIS; EMULSIFICATION; HYDROLYSIS; PAPAIN; SOLUBILITY; WATER ABSORPTION;

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

PROTEOLYSIS;

PHASEOLUS VULGARIS;

EID: 84988302622     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.027     Document Type: Article

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