Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean

2021 ◽  
Author(s):  
Simmi Ranjan Kumar ◽  
Muhammad Bilal Sadiq ◽  
Anil Kumar Anal
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Faba Bean ◽  
Physicochemical And Functional Properties

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

2019 ◽  
Vol 96 (4) ◽  
pp. 725-741 ◽  
Author(s):  
Ewelina Eckert ◽  
Jay Han ◽  
Kevin Swallow ◽  
Zhigang Tian ◽  
Marcela Jarpa‐Parra ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Faba Bean ◽  
Physicochemical And Functional Properties ◽  
Bean Protein

scholarly journals A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin

RSC Advances ◽  
2017 ◽  
Vol 7 (2) ◽  
pp. 1008-1015 ◽  
Author(s):  
Shulai Liu ◽  
Peicheng Zhao ◽  
Jingjing Zhang ◽  
Qiuhong Xu ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Comparative Study ◽  
Functional Properties ◽  
Maillard Reaction ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Hypophthalmichthys Molitrix ◽  
Physicochemical And Functional Properties

Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties
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