用酶辅助从全粉和剥皮面粉中提取海军豆蛋白:对提取能力,结构和技术功能性质的影响

Md Junaeid Khan1, Sindhu Chaudhary2, Amanat Ali2

  • 1Department of Interdisciplinary Engineering, College of Engineering, University of Guelph, Guelph, ON, N1G 2W1, Canada; Department of Food Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur, 1707, Bangladesh.

概括

酶辅助提取显著改善了海军豆蛋白质的质量和功能. 这种绿色方法提高了蛋白质的溶解性,乳化和水的吸收,使海军豆成为更可行的可持续蛋白质来源.