Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and Soybean [Glycine max.] Protein isolates

Journal of Food Measurement and Characterization

Volumn 11, Issue 2, 2017, Pages 835-846

  Makeri, Mohammad Usman ^a,b   Abdulmannan, Farhia ^a   Ilowefah, Muna A ^c   Chiemela, Chinma ^d   Bala, Shu’aibu M ^b   Muhammad, Kharidah ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b AHMADU BELLO UNIVERSITY   (Nigeria)

^c SEBHA UNIVERSITY   (Libyan Arab Jamahiriya)

^d FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

FTIR; Functional properties; Soy isolate; Surface hydrophobicity; Winged bean isolate; Winged bean seeds

Indexed keywords

AMINO ACIDS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; HYDROPHOBICITY; NITROGEN FIXATION; PROTEINS; SOYBEAN OIL;

FTIR; FUNCTIONAL PROPERTIES; SOY ISOLATE; SURFACE HYDROPHOBICITY; WINGED BEAN ISOLATE;

WATER ABSORPTION;

EID: 85013657028     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9455-4     Document Type: Article

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