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

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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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/
https://www.sciencedirect.com/science/article/pii/S030881462032505X
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Institution: Universiti Putra Malaysia

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http://psasir.upm.edu.my/id/eprint/95177/
https://www.sciencedirect.com/science/article/pii/S030881462032505X

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