Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions

Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions

In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from all eight varieties were mainly composed of five subun...

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Bibliographic Details
Main Authors: Hongrui Sun, Jieying Fan, Hongjiao Sun, Guochuan Jiang, Yue Meng, Xianpeng Zeng, Zhiqiang Yang, Xiping Nan, Lining Kang, Xiangying Liu
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
mung bean protein isolate
freeze-thaw stability
protein structure
albumin and globulin content
emulsion parameters
flexibility measurement
Online Access:https://www.mdpi.com/2304-8158/11/21/3343

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https://www.mdpi.com/2304-8158/11/21/3343

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