| Título: | Functional properties and amino acid content of a protein isolate from mung bean flour |
| Autores: | C.W. COFFMANN, Autor ; V.V. GARCIA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 1977 |
| ISBN/ISSN/DL: | 69180 |
| Dimensiones: | pp. 473-484 |
| Nota general: | En: Journal of Food Technology No 12 (1977) |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
A protein isolate was prepared from mung bean flour by extraction with 0.001 N NaOH, precipitation at pH 4.5, neutralization of the dispersed precipitate to pH 6.8-7.0, and subsequent freeze drying. The isolate’s amino acid composition was determined and found to be similar to that of mung bean flour except for cystine which was destroyed during isolate preparation. The following properties of the protein isolate were investigated: nitrogen solubility, buffer capacity, foamability, gelation. Except for buffer capacity, the
isolate demonstrated good functional abilities in simple systems under laboratory conditions. |
