Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

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Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Mung bean protein isolate was texturized at different feed moisture contents (30.0, 49.3, and 60.0%) at a constant temperature (144.57 °C) to evaluate the changes in protein profile, solubility, thermal, structural (at secondary and tertiary levels) and rheological properties. SDS-PAGE, surface hydr...

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Bibliographic Details
Main Authors:	Hossain Brishti, Fatema, Chay, Shyan Yea, Muhammad, Kharidah, Mohammad Rashedi, Ismail Fitry, Zarei, Mohammad, Karthikeyan, Sivakumaran, Caballero Briones, F., Saari, Nazamid
Format:	Article
Published:	Elsevier BV 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/95177/

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