The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Functional properties and amino acid content of a protein isolate from mung bean flour*
Abstract
Summary: A protein isolate was prepared from mung bean flour by extraction with 0.001 NNaOH, precipitation at pH4.5, neutralization of the dispersed precipitate to pH6.8–7.0, and subsequent freeze drying. the isolate's amino acid composition was determined and found to be similar to that of mung bean flour except for cystine which was destroyed during isolate preparation. the following properties of the protein isolate were investigated: nitrogen solubility, buffer capacity, foamability, gelation. Except for buffer capacity, the isolate demonstrated good functional abilities in simple systems under laboratory conditions.
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Citations
Cites
Soybean proteins. Their functional, chemical, and physical properties
Wolf, W. J. (1970) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60172a025 · Cited by 394
Cited by
Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds
Bhat, R., & Sridhar, K. R. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.002 · Cited by 183
Rashwan, A. K., Osman, A. I., Abdelshafy, A. M., Mo, J., & Chen, W. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2279696 · Cited by 144
Batista, K. A., Prudêncio, S. H., & Fernandes, K. F. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01557.x · Cited by 103
Batista, K. A., Prudêncio, S. H., & Fernandes, K. F. (2010) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2010.02200.x · Cited by 39
Isothermal heating of native pea protein: impact of temperature on aggregation and gelation
Masijn, Q., Dekeukelaere, L., De Brabander, S., Mukherjee, A., Li, Y., & Fraeye, I. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112143 · Cited by 4
Metadata
- Authors
- COFFMANN, C. W., & GARCIAJ, V. V.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1977-10
- Volume
- 12
- Issue
- 5
- Pages
- 473-484
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1979004391
- Cited by
- 642
- References
- 1
- FWCI
- 2.34
- Type
- journal article
- Language
- en
- Open access
- closed
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- COFFMANN, C. W., & GARCIAJ, V. V. (1977). Functional properties and amino acid content of a protein isolate from mung bean flour*. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.1977.tb00132.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
