Effects of cornstarch on the gel properties of black bean protein isolate

Xu, Xiu-Ying; Cao, Yong; Zhang, Hao; Yaqoob, Sanabil; Zheng, Ming-Zhu; Wu, Yu-Zhu; Zhao, Cheng-Bin; Liu, Jing-Sheng

doi:10.1111/jtxs.12353

Title: Effects of cornstarch on the gel properties of black bean protein isolate

Authors:

Xu, Xiu-Ying ^[1]; Cao, Yong ^[1]; Zhang, Hao ^[1]; Yaqoob, Sanabil ^[1]; Zheng, Ming-Zhu ^[1]; Wu, Yu-Zhu ^[1];

^[1]; Liu, Jing-Sheng ^[1]

College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun People's Republic of China

Publication Date:: 2018-08-05

Sponsoring Org.:: USDOE Office of Electricity Delivery and Energy Reliability (OE), Power Systems Engineering Research and Development (R&D) (OE-10)

OSTI Identifier:: 1463185

Resource Type:: Publisher's Accepted Manuscript

Journal Name:: Journal of texture studies

Additional Journal Information:: Journal Name: Journal of texture studies Journal Volume: 49 Journal Issue: 5; Journal ID: ISSN 0022-4901

Publisher:: Wiley-Blackwell

Country of Publication:: FAO

Language:: English

Citation Formats


                    Xu, Xiu-Ying, Cao, Yong, Zhang, Hao, Yaqoob, Sanabil, Zheng, Ming-Zhu, Wu, Yu-Zhu, Zhao, Cheng-Bin, and Liu, Jing-Sheng. Effects of cornstarch on the gel properties of black bean protein isolate.  FAO: N. p., 2018. 
        Web.  doi:10.1111/jtxs.12353.

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                    Xu, Xiu-Ying, Cao, Yong, Zhang, Hao, Yaqoob, Sanabil, Zheng, Ming-Zhu, Wu, Yu-Zhu, Zhao, Cheng-Bin, & Liu, Jing-Sheng. Effects of cornstarch on the gel properties of black bean protein isolate.  FAO.  doi:https://doi.org/10.1111/jtxs.12353

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                    Xu, Xiu-Ying, Cao, Yong, Zhang, Hao, Yaqoob, Sanabil, Zheng, Ming-Zhu, Wu, Yu-Zhu, Zhao, Cheng-Bin, and Liu, Jing-Sheng. Sun .  
        "Effects of cornstarch on the gel properties of black bean protein isolate".  FAO.  doi:https://doi.org/10.1111/jtxs.12353.

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@article{osti_1463185,

  title        = {Effects of cornstarch on the gel properties of black bean protein isolate},

  author       = {Xu, Xiu-Ying and Cao, Yong and Zhang, Hao and Yaqoob, Sanabil and Zheng, Ming-Zhu and Wu, Yu-Zhu and Zhao, Cheng-Bin and Liu, Jing-Sheng},

  abstractNote = {},

  doi          = {10.1111/jtxs.12353},

  journal      = {Journal of texture studies},

  number       = 5,

  volume       = 49,

  place        = {FAO},

  year         = {2018},

  month        = {8}

}

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DOI: https://doi.org/10.1111/jtxs.12353

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Title: Effects of cornstarch on the gel properties of black bean protein isolate

Citation Formats

Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion journal, July 2016

Protein Recovery from Rainbow Trout ( Oncorhynchus mykiss ) Processing Byproducts via Isoelectric Solubilization/Precipitation and Its Gelation Properties As Affected by Functional Additives journal, October 2007

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Peptides present in the non-digestible fraction of common beans (Phaseolus vulgaris L.) inhibit the angiotensin-I converting enzyme by interacting with its catalytic cavity independent of their antioxidant capacity journal, January 2015

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Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels
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Functions of Starch in Formation of Starch/Meat Composite During Heating
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Structure of Particulate Whey Protein Gels: Effect of NaCl Concentration, pH, Heating Temperature, and Protein Composition
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Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
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Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser
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Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions
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Influence of molecular structure on physicochemical properties and digestibility of normal rice starches
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Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels
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Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
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Hydroxypropylation of pigeon pea (Cajanus cajan) starch: Preparation, functional characterizations and enzymatic digestibility
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Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
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Effects of ultrasound on the structure and physical properties of black bean protein isolates
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Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)
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