Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stress.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8053
Abstract: BACKGROUND Diabetes and hypertension are diseases affecting a high proportion of the world population; the use of food-based products such as common bean peptides may contribute to reduce the risk of complications associated to chronic… read more here.
Keywords: bean protein; common bean; diabetes hypertension; peptides common ... See more keywords
Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04211-9
Abstract: Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times… read more here.
Keywords: protein; bean protein; faba bean; reduced fat ... See more keywords
Preparation of corn starch/rock bean protein edible film loaded with d-limonene particles and their application in glutinous rice cake preservation.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2022.02.139
Abstract: Glycerol hydrogenated rosin (GEHR) and d-limonene were prepared for micro-particles by electrostatic spray method. When the GEHR/d-limonene ratio is 5.5:4.5 and the electrostatic spray extrusion speed is 1 mL/h, the best particle size (177.24 ± 17.09 μm) and embedding… read more here.
Keywords: rock bean; limonene particles; film; edible film ... See more keywords
Enzymatic hydrolysis of Carioca bean (Phaseolus vulgaris L.) protein as an alternative to commercially rejected grains
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109191
Abstract: Abstract This study on Carioca bean protein aims to improve its functional properties by enzymatic hydrolysis at 6 and 9% degree of hydrolysis using the pH-stat method. The production of protein fractions of lower molar… read more here.
Keywords: protein; bean protein; enzymatic hydrolysis; carioca bean ... See more keywords
Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates
Sign Up to like & getrecommendations! Published in 2020 at "RSC Advances"
DOI: 10.1039/c9ra06468k
Abstract: Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein… read more here.
Keywords: protein; bean protein; antioxidative properties; mung bean ... See more keywords
Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate
Sign Up to like & getrecommendations! Published in 2021 at "RSC Advances"
DOI: 10.1039/d0ra08756d
Abstract: Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties. read more here.
Keywords: stability; improvement; glycosylated black; protein ... See more keywords
Mung bean protein isolate treated with high-intensity pulsed electric field: Characteristics and its use for encapsulation of Asian seabass oil.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of microencapsulation"
DOI: 10.1080/02652048.2023.2198030
Abstract: AIM To modify the techno-functional properties of mung bean protein isolate (MBPI) by high-intensity pulsed electric field (HIPEF) treatment and to apply the treated MBPI for encapsulation of Asian seabass oil (ASO). METHODS MBPI was… read more here.
Keywords: protein isolate; intensity pulsed; bean protein; mung bean ... See more keywords
Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation
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DOI: 10.1080/10942912.2018.1502200
Abstract: ABSTRACT The application of mung bean protein in foods is limited due to its poor functionality. Acylation with succinic anhydride could be used to improve the functionalities of protein. In this study, the influence of… read more here.
Keywords: protein; bean protein; anhydride protein; succinylation ... See more keywords
Techno-functional properties of soy, rice and carioca bean protein blends
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Food Science and Technology"
DOI: 10.1093/ijfood/vvae066
Abstract: This study investigated the impact of mixtures of soy protein isolate (SPI), pea protein concentrate (PPC), and carioca bean protein concentrate (CBPC) mixtures on techno-functional properties. Results showed a similar amino acid composition, with carioca… read more here.
Keywords: carioca bean; protein; bean protein; functional properties ... See more keywords
Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of food science"
DOI: 10.1111/1750-3841.70207
Abstract: This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and… read more here.
Keywords: gelation; protein isolate; ultrasonic enzymatic; bean protein ... See more keywords
Dry Bean: A Protein-Rich Superfood With Carbohydrate Characteristics That Can Close the Dietary Fiber Gap
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.914412
Abstract: Consumer food choices are often focused on protein intake, but the chosen sources are frequently either animal-based protein that has high fat content or plant-based protein that is low in other nutrients. In either case,… read more here.
Keywords: dry bean; dietary fiber; fiber; bean protein ... See more keywords