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What is Mung Bean vs Cowpea Protein Isolates about?

This study compares the nutritional and functional properties of mung bean and cowpea protein isolates processed by isoelectric precipitation. Mung bean protein isolate exhibited higher recovery and yield compared to cowpea, with better protein content and functional properties such as solubility and gelling capacity. The findings suggest that these legume protein isolates could serve as competitive alternatives to soy protein in various food applications.

Author

rajeev

Language

EN