Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties
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.
Authors
- Juliana Maria Leite Nóbrega de Moura Bell (ORCID: https://orcid.org/0000-0003-1195-2616)
- Fernanda Furlan Gonçalves Dias (ORCID: https://orcid.org/0000-0001-7547-3767)
- Jasmin S. Yang (ORCID: https://orcid.org/0009-0008-2028-0384)
Institutions
- University of California, Davis (US)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2024-10-31
- DOI
- https://doi.org/10.1039/d4fb00163j
- Citations
- 14
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 4.88
Funders
- National Science Foundation
- U.S. Department of Agriculture
- University of California, Davis
- Agricultural Research Service
- Division of Materials Research