Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1996
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf http://psasir.upm.edu.my/id/eprint/3556/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2019%20(1)%20Apr.%201996/JTAS%20Vol.19%20(1)%201996%20(Pg%2069-75).pdf |
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http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdfhttp://psasir.upm.edu.my/id/eprint/3556/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2019%20(1)%20Apr.%201996/JTAS%20Vol.19%20(1)%201996%20(Pg%2069-75).pdf