Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut
Tanaji G. Kudre, Soottawat Benjakul, Hideki Kishimura
Journal of the Science of Food and Agriculture
Abstract
All protein isolates were important sources of proteins with high lysine content. Isolates from different legumes showed slight differences in physiochemical and thermal properties. Those isolates can be used as proteinaceous ingredients in a variety of food products such as salad dressing, meat products and desserts.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
protein isolates from different legumes can be used as proteinaceous ingredients in a variety of food products such as salad dressing, meat products and desserts
“Those isolates can be used as proteinaceous ingredients in a variety of food products such as salad dressing, meat products and desserts”
protein isolates from different legumes show slight differences in physiochemical and thermal properties
“Isolates from different legumes showed slight differences in physiochemical and thermal properties”
protein isolates from mung bean, black bean, and bambara groundnut are important sources of proteins with high lysine content
“All protein isolates were important sources of proteins with high lysine content”