Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars

doi:10.1111/ijfs.12761

	Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars
	Liu, Hong 1; Liu, Hongkai 1; Yan, Lei 1; Cheng, Xuzhen 2; Kang, Yufan 1
刊名	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
	2015
卷号	50 期号:5 页码:1206-1214
关键词	8S globulin fractions functional properties mung bean pH value
ISSN号	0950-5423
DOI	10.1111/ijfs.12761
通讯作者	Liu, Hong
英文摘要	The functional properties including solubility, water absorption capacity, oil absorption capacity, foaming properties and emulsifying properties of 8S globulin fractions from 15 mung bean cultivars were investigated in this study. In addition, the effects of pH on solubility, foaming properties and emulsifying properties were studied. The functional properties of the 8S globulin fractions varied significantly among the different mung bean varieties and exhibited better performance in solubility and emulsion stability compared with soya bean 7S protein. A negative correlation was found between water absorption capacity and oil absorption capacity. Remarkable differences in polypeptides constituents were observed in 8S globulin fractions, and the ratio of 11S/8S globulins has a positive effect on water absorption capacity while a negative effect on oil absorption capacity. As a function of pH, the emulsifying activity indexes of the 8S globulin fractions were found to be distinctly dependent on the solubility, while no significant correlation was found between the emulsifying stability and solubility, nor between the foaming properties and solubility. The foaming capacity showed a strong correlation with foam stability.
学科主题	Food Science & Technology
语种	英语
出版者	WILEY-BLACKWELL
WOS记录号	WOS:000353646700020
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4721]
专题	作物科学研究所_种质资源保存与研究中心
作者单位	1.China Agr Univ, Coll Agr & Biotechnol, Beijing 100193, Peoples R China 2.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100193, Peoples R China
推荐引用方式 GB/T 7714	Liu, Hong,Liu, Hongkai,Yan, Lei,et al. Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2015,50(5):1206-1214.
APA	Liu, Hong,Liu, Hongkai,Yan, Lei,Cheng, Xuzhen,&Kang, Yufan.(2015).Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,50(5),1206-1214.
MLA	Liu, Hong,et al."Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 50.5(2015):1206-1214.