Comparative Evaluation of Antimicrobial Activity and Functional Properties of Native and Esterified Legume Proteins

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Ahmed Alsayed Awaad
Journal: Assiut Journal of Agricultural Sciences. ) Assiut Journal of Agricultural Sciences. ) Volume:
Keywords : Comparative Evaluation , Antimicrobial Activity , Functional Properties    
Abstract:
Tow legume proteins (cowpea and common bean proteins) were isolated and esterified with methanol in the presence of hydrochloric acid for 10 h at 4°C to give esterification extent 82% and 79%; respectively. Esterification raised the pIs (is
    
     
 
       

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