Functional properties of proteins from Lima bean (Phaseolus lunatus L.) seeds
Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was simil...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 2 vom: 18. Apr., Seite 119-26
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| 1. Verfasser: |
Chel-Guerrero, L
(VerfasserIn) |
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| Weitere Verfasser: |
Gallegos-Tintoré, S,
Martínez-Ayala, A,
Castellanos-Ruelas, A,
Betancur-Ancona, D |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2011
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Emulsifying Agents
Emulsions
Globulins
Plant Proteins |
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