Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties
Open Access
- 31 October 2024
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Sustainable Food Technology
- Vol. 3 (1) , 188-203
Abstract
This work explores the aqueous and enzyme-assisted extraction of black bean proteins with a focus on extraction yields, kinetics, protein functionality, and in vitro protein digestibility.Keywords
Funding Information
- Agricultural Research Service (58-3060-0-044-0)
This publication has 94 references indexed in Scilit:
- Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extractionCereal Chemistry, 2022
- Effect of high‐pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolateLegume Science, 2019
- Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean proteinCereal Chemistry, 2019
- Soybean Trypsin Inhibitor Assay: Further Improvement of the Standard Method Approved and Reapproved by American Oil Chemists’ Society and American Association of Cereal Chemists InternationalJournal of the American Oil Chemists' Society, 2019
- Recovery of high value‐added protein from enzyme‐assisted aqueous extraction (EAE) of soybeans by dead‐end ultrafiltrationFood Science & Nutrition, 2019
- Composition and Functional Properties of Saline‐Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)Journal of the American Oil Chemists' Society, 2018
- Protein recovery from enzyme‐assisted aqueous extraction of soybeanBiotechnology Progress, 2009
- Functional properties of soy protein fractions produced using a pilot plant‐scale processJournal of the American Oil Chemists' Society, 2003
- Studies on the Functional Characteristics and Digestibility of Starches from Phaseolus vulgaris BiotypesStarch - Stärke, 1985
- The determination of trypsin inhibitor levels in foodstuffsJournal of the Science of Food and Agriculture, 1980