Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein

Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.)... J Food Sci Technol (March 2018) 55(3):935–943 https://doi.org/10.1007/s13197-017-3001-1 O R I G IN AL ARTI CL E Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein 1 2 3 3 • • • • E. Alpizar-Reyes J. Castan ˜ o H. Carrillo-Navas J. Alvarez-Ramı ´rez 4 1 1 • • R. Gallardo-Rivera C. Pe ´rez-Alonso A. Y. Guadarrama-Lezama Revised: 1 August 2017 / Accepted: 18 December 2017 / Published online: 27 January 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Freeze-dried faba bean (Vicia faba L.) protein Introduction adsorption isotherms were determined at 25, 35 and 40 C and fitted with the Guggenheim–Anderson–de Boer model. Legumes are good resources of proteins, carbohydrates, The pore radius of protein was in the range of fiber, vitamins and minerals with functional and health- 0.87–6.44 nm, so that they were considered as micropores promoting activities contributing to human nutrition. Faba and mesopores. The minimum integral entropy ranged bean is composed of proteins (* 30%), carbohydrates between 4.33 and 4.44 kg H O/100 kg d.s., was regarded (60%) and fats (10%). Among the identified proteins in as the point of maximum of stability. The glass transition faba http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-017-3001-1
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol (March 2018) 55(3):935–943 https://doi.org/10.1007/s13197-017-3001-1 O R I G IN AL ARTI CL E Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein 1 2 3 3 • • • • E. Alpizar-Reyes J. Castan ˜ o H. Carrillo-Navas J. Alvarez-Ramı ´rez 4 1 1 • • R. Gallardo-Rivera C. Pe ´rez-Alonso A. Y. Guadarrama-Lezama Revised: 1 August 2017 / Accepted: 18 December 2017 / Published online: 27 January 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Freeze-dried faba bean (Vicia faba L.) protein Introduction adsorption isotherms were determined at 25, 35 and 40 C and fitted with the Guggenheim–Anderson–de Boer model. Legumes are good resources of proteins, carbohydrates, The pore radius of protein was in the range of fiber, vitamins and minerals with functional and health- 0.87–6.44 nm, so that they were considered as micropores promoting activities contributing to human nutrition. Faba and mesopores. The minimum integral entropy ranged bean is composed of proteins (* 30%), carbohydrates between 4.33 and 4.44 kg H O/100 kg d.s., was regarded (60%) and fats (10%). Among the identified proteins in as the point of maximum of stability. The glass transition faba

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Jan 27, 2018

References

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