Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate.

Ngui, Simon Pierre; Nyobe, Carine Emilienne; Bakwo Bassogog, Christian Bernard; Nchuaji Tang, Erasmus; Minka, Samuel René; Mune Mune, Martin Alain

Ngui, Simon Pierre; Nyobe, Carine Emilienne; Bakwo Bassogog, Christian Bernard; Nchuaji Tang, Erasmus; Minka, Samuel René; Mune Mune, Martin Alain.

Afiliación

Ngui SP; Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
Nyobe CE; Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
Bakwo Bassogog CB; Centre for Food and Nutrition Research, PO Box 6163, Yaoundé, Cameroon.
Nchuaji Tang E; Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
Minka SR; Centre for Food and Nutrition Research, PO Box 6163, Yaoundé, Cameroon.
Mune Mune MA; Institute of Agricultural Research for Development, Njombe, Cameroon.

Heliyon ; 7(8): e07824, 2021 Aug.

Article en En | MEDLINE | ID: mdl-34471709

Palabras clave

Bambara bean; Functionality; Heat treatment; Protein isolate; Secondary structure

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2021 Tipo del documento: Article País de afiliación: Camerún Pais de publicación: Reino Unido

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