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The physicochemical characteristics, functional properties and amino acid composition of protein extracts from Mung bean were determined and analyzed for discovering its potential in the food industry. The highest efficiency (73.25%) of extracting the Mung bean protein isolate (MPI) was achieved under the buffer-to-sample ratio of 15.0 mg/mL, pH value of 9.0 and extraction temperature of 40 °C. Results...
Dietary fiber from three gluten-free sources (quinoa, amaranth, and millet) was recovered via enzymatic, enzymatic-ultrasonic and ultrasonic extraction. Two raw materials were used for this study: commercially available flour and whole seeds. Various physicochemical and nutritional parameters were evaluated. Generally, the highest extraction yield was observed from enzymatic-ultrasonic extraction...
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