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

• 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
• Institution: Universiti Putra Malaysia

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...