Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions.

Sun, Hongrui; Fan, Jieying; Sun, Hongjiao; Jiang, Guochuan; Meng, Yue; Zeng, Xianpeng; Yang, Zhiqiang; Nan, Xiping; Kang, Lining; Liu, Xiangying

Sun, Hongrui; Fan, Jieying; Sun, Hongjiao; Jiang, Guochuan; Meng, Yue; Zeng, Xianpeng; Yang, Zhiqiang; Nan, Xiping; Kang, Lining; Liu, Xiangying.

Afiliación

Sun H; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Fan J; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Sun H; Jilin Jinong Hi-tech Inc., Ltd., Gongzhuling 136100, China.
Jiang G; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Meng Y; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Zeng X; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Yang Z; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Nan X; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Kang L; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
Liu X; Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.

Foods ; 11(21)2022 Oct 24.

Article en En | MEDLINE | ID: mdl-36359956

Palabras clave

albumin and globulin content; circular dichroism; emulsion parameters; flexibility measurement; fourier-transform infrared spectroscopy; freeze-thaw stability; functional properties; mung bean protein isolate; protein structure

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China