Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity-Reference-Cited by-同舟云学术

Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity

Published:2020 Issue:10 Volume:11 Page:8918-8930
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Brishti Fatema Hossain¹²³⁴⁵^ORCID,Chay Shyan Yea¹²³⁴⁵^ORCID,Muhammad Kharidah¹²³⁴⁵,Rashedi Ismail-Fitry Mohammad⁶²³⁴⁵,Zarei Mohammad⁷⁸⁹¹⁰¹¹^ORCID,Saari Nazamid¹²³⁴⁵^ORCID

Affiliation:

1. Department of Food Science

2. Faculty of Food Science and Technology

3. Universiti Putra Malaysia

4. Serdang

5. Malaysia

6. Department of Food Technology

7. Department of Food Science and Technology

8. School of Industrial Technology

9. Faculty of Applied Sciences

10. Universiti Teknologi MARA

11. 40450 Shah Alam

Abstract

Mung bean is an underutilized yet sustainable protein source. The current work elucidates the pilot-scale production of mung bean protein isolate and reveals good in vivo protein quality which secures TMBP's potential as a protein meal replacement and dietary supplement.

Funder

Universiti Putra Malaysia

Organization for Women in Science for the Developing World

Styrelsen för Internationellt Utvecklingssamarbete

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01463J

Reference61 articles.

1. Pulses and food security: Dietary protein, digestibility, bioactive and functional properties