Journal article
Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method
Abstract
A solvent-free electrostatic separation method was employed to separate navy bean flour (NBF) into protein-rich (PR) and starch-rich (SR) fractions. The physicochemical properties of NBF and separated fractions were compared to proteins (navy bean isolate (NBI) and 7S globulin) prepared using a wet process. Gel electrophoresis confirmed that the protein distribution in the isolated fractions was similar to that of NBF. The protein profile of …
Authors
Jafari M; Rajabzadeh AR; Tabtabaei S; Marsolais F; Legge RL
Journal
Food Chemistry, Vol. 208, , pp. 35–41
Publisher
Elsevier
Publication Date
October 2016
DOI
10.1016/j.foodchem.2016.03.102
ISSN
0308-8146