Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean (<i>Glycine max</i> (L.) Merr.) Protein Isolate.

From Figure 8 , it can be seen that the gastric digestion rate of the proteins isolated from germinated black beans shows a decreasing trend, followed by an increasing trend with an increasing germination time.

also in 47,180 other papers

The emulsifying property and emulsion stability of the germinated black bean protein exhibited an increasing trend with prolonged germination time, as illustrated in Figure 6 a.

also in 63,971 other papers