Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties
Jasmin S. Yang, Fernanda Furlan Gonçalves Dias, Juliana Maria Leite Nóbrega de Moura Bell
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.
Topics & Concepts
Extraction (chemistry)KineticsEnzymeChemistryBiochemistryMathematicsChromatographyFood sciencePhysicsQuantum mechanicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications