Journal article
Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation
Abstract
A sustainable, chemical-free dry tribo-electrostatic separation approach was employed to fractionate navy bean flour. The resulting protein-enriched fractions had 36-38% protein on a moisture free basis, accounting for 43% of the total available protein. SDS-PAGE analysis of the dry-enriched protein fractions showed a similar protein profile to that of the original navy bean flour. The functional properties of these fractions were examined and …
Authors
Tabtabaei S; Konakbayeva D; Rajabzadeh AR; Legge RL
Journal
Food Chemistry, Vol. 283, , pp. 101–110
Publisher
Elsevier
Publication Date
June 2019
DOI
10.1016/j.foodchem.2019.01.031
ISSN
0308-8146