The comparative studies on the physicochemical properties of mung bean protein isolate–polysaccharide conjugates prepared by ultrasonic or controlled heating treatment
Zülal Aksoy, Seda Ersus
Topics & Concepts
Pea proteinSolubilityMung beanResponse surface methodologyPolysaccharideYield (engineering)ChemistryChromatographyPolyacrylamide gel electrophoresisExtraction (chemistry)ConjugateCentral composite designMaillard reactionPolyacrylamideFood scienceBiochemistryEnzymeMaterials scienceOrganic chemistryPolymer chemistryMathematical analysisMathematicsMetallurgyProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications