Work

Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties

Year: 2024

Type: article

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.

Source: Sustainable Food Technology

DOI: 10.1039/d4fb00163j

Authors: Jasmin S. Yang, Fernanda F. G. Dias, Juliana M. L. N. de Moura Bell

Institution: University of California, Davis

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funders: National Science Foundation, U.S. Department of Agriculture, University of California, Davis, Agricultural Research Service, Division of Materials Research

Awards: G242810058, MRI: Acquisition of an Environmental Scanning Electron Microscope to Enable Cross-Disciplinary Research and Education, G844500681, G8832511622

OpenAlex ID: W4403939956

FWCI: 5.705

Cites: 96

Cited by: 29

Related to: 10