Functional properties and amino acid content of a protein isolate from mung bean flour*

COFFMANN, C. W.; GARCIAJ, V. V.

doi:10.1111/j.1365-2621.1977.tb00132.x

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Functional properties and amino acid content of a protein isolate from mung bean flour*

Published in International Journal of Food Science & Technology • Oct 1, 1977

Authors:

C. W. COFFMANN

,

V. V. GARCIAJ

Abstract

Summary A protein isolate was prepared from mung bean flour by extraction with 0.001 NNaOH, precipitation at pH4.5, neutralization of the dispersed precipitate to pH6.8–7.0, and subsequent freeze drying. the isolate's amino acid composition was determined and found to be similar to that of mung bean...

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