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• W4247726157 abstract "Protein extract (P-I), isolate (P-II), albumin (PA), and globulin (PC) were isolated from Minnesota-grown adzuki beans. Total extractable protein and water- and salt-soluble fractions accounted for 21.6, 15.8, and 2.3% (d.b.), respectively. Fractions were compared with a commercial soy protein (PS) for chemical and functional properties. Proteins in P-I, PA, PG, P-II, and PS were 78.8, 69.4, 89.2, 91.3, and 89.9% (d.b.), respectively. P-I, PA, and PG were superior to PS in essential amino acid contents; P-II was comparable to it. Adzuki bean proteins, except for PA, showed high solubility at acidic and alkaline pH. Compared to PS, the adzuki bean protein fractions (except P-II) showed greater fat absorption and water adsorption, greater foaming (except PG), and lower emulsifying capacities (except P-II) and stabilities. P-I and PA showed lower, and P-II higher, least gelation concentrations than PS." @default.
• W4247726157 created "2022-05-12" @default.
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• W4247726157 date "1988-09-01" @default.
• W4247726157 modified "2023-09-26" @default.
• W4247726157 title "Isolation and Characterization of Adzuki Bean (Vigna angularis cv Takara) Proteins" @default.
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• W4247726157 doi "https://doi.org/10.1111/j.1365-2621.1988.tb09294.x" @default.
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