You are on page 1of 7

Anderson, JW; Johnstone, BM; Cook-Newell, ME (1995).

"Meta-analysis of the
effects of soy protein intake on serum lipids". New England Journal of Medicine.
333 (5): 276–82.

Baudoin, J.P., (1991). La culture et l’amélioration de la légumineuse alimentaire


Phaseolus lunatus L. en zones tropicales. CTA (Centre Technique de Coopération
Agricole et Rurale, Ede, Pays-Bas) et FSAGx (Faculté des Sciences
Agronomiques de Gembloux, Belgique), Gembloux, Belgium. 209 pp.

Baudoin, J.P. & Mergeai, G., (2001). Lima bean. In: Raemaekers, R.H. (Editor). Crop
production in tropical Africa. DGIC (Directorate General for International Co-
operation), Ministry of Foreign Affairs, External Trade and International Co-
operation, Brussels, Belgium. pp. 355–360.

Berrazaga, Insaf; Micard, Valérie; Gueugneau, Marine; Walrand, Stéphane (2019-08-


07). "The Role of the Anabolic Properties of Plant- versus Animal-Based Protein
Sources in Supporting Muscle Mass Maintenance: A Critical Review". Nutrients.
11 (8): 1825.

Broughton, W. J., Hernández, G., Blair, M., Beebe, S., Gepts, P., & Vanderleyden, J.
(2003). Beans (Phaseolus spp.) – model food legumes. Plant and Soil, 252(1),
55–128.

Dahl, Wendy J.; Foster, Lauren M.; Tyler, Robert T. (2012-08-23). "Review of the
health benefits of peas (Pisum sativum L.)". British Journal of Nutrition. 108
(S1): S3–S10

FAO/WHO (1991) Protein Quality Evaluation Report of Joint FAO/WHO Expert


Consultation, Food and Agriculture Organization of the United Nations, FAO
Food and Nutrition Paper No. 51, Rome.

Freytag, G. & Debouck, D.G., (2002). Taxonomy, distribution and ecology of the
genus Phaseolus (Leguminosae - Papilionoideae) in North America, Mexico and
Central America. Botanical Institute of Texas, Fort Worth, Texas, United States.
300 pp.
Hasan, M.M.; Saleem, Z.M.; Ahmed, S, (2016). Phaseolus lunatus Linn: Botany,
medicinal uses, phytochemistry and pharmacology. World J. Pharm. Sci.5, 87–
93.

Holland, Unwin & Buss, (1991). Vegetables, Herbs and Spices. The Fifth Supplement
to McCance & Widdowson's The Composition of Foods (4th Edition). 163
Seiten. Royal Society of Chemistry, Cambridge 1991.

Krefting, Jessica (September 2017). "The Appeal of Pea Protein". Journal of Renal
Nutrition. 27 (5): e31–e33.

Kuntz, J.; Irwin, D, (2007). Hydration of macromolecules. III. Hydration of


polypeptides. J. Am. Chem. Soc. 93, 514–516.

Lam, A. C. Y.; Karaca, A. Can; Tyler, R. T.; Nickerson, M. T. (2018-02-17). "Pea


protein isolates: Structure, extraction, and functionality". Food Reviews
International. 34 (2): 126–147.

Lim, T.K, (2012). Edible Medicinal and Non-Medicinal Plants; Fruits; Springer:
Berlin/Heidelberg, Germany, 2012; Volume 2, pp. 804–814.

Lu, Z. X.; He, J. F.; Zhang, Y. C.; Bing, D. J. (2019-08-20). "Composition,


physicochemical properties of pea protein and its application in functional
foods". Critical Reviews in Food Science and Nutrition. 60 (15): 2593–2605

Muriithi, B.W.; Matz, J.A, (2015). Welfare effects of vegetable commercialization:


Evidence from smallholder producers in Kenya. Food Policy 2015, 50, 80–91.

Pelgrom, P. J. M. (2015). Dry fractionation for sustainable production of plant protein


concentrates.

Sandberg, A. -S. (2011-01-01), Saarela, Maria (ed.), "15 - Developing functional


ingredients: a case study of pea protein", Functional Foods (Second Edition),
Woodhead Publishing Series in Food Science, Technology and Nutrition,
Woodhead Publishing, pp. 358–382,

Kemnitz, C. R.; Loewen, M. J, (2007). “Amide resonance” correlates with a breath of


C-N rotation barriers. J. Am. Chem. Soc. 129, 2521−2528.
Ye, S.; Li, H.; Yang, W.; Luo, Y, (2014). “Accurate determination of interfacial protein
secondary structure by combining interfacialsensitive amide I and amide III
spectral signals”. J. Am. Chem. Soc. 136, 1206−1209.

Tan, E. S., Ying-Yuan, N., & Gan, C. Y. (2014). A comparative study of


physicochemical characteristics and functionalities of pinto bean protein isolate
(PBPI) against the soybean protein isolate (SPI) after the extraction optimisation.
Food chemistry, 152, 447-455.
Lam, A. C. Y., Can Karaca, A., Tyler, R. T., & Nickerson, M. T. (2018). Pea protein
isolates: Structure, extraction, and functionality. Food reviews international,
34(2), 126-147.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (Eds.). (2007). Fennema's food
chemistry. CRC press.
Garcia-Vaquero, M., Lopez-Alonso, M., & Hayes, M. (2017). Assessment of
the functional properties of protein extracted from the brown seaweed
Himanthalia
elongata (Linnaeus) S. F. Gray. Food Research International, 99, 971–978
Dickinson, E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf.,
B 2010, 81, 130–140
Kinsella, J.E. Functional properties of proteins: possible relationships between
structure and function in foams. Food Chem. 1981, 7, 273–288.
Adebowale, K. O., & Lawal, O. S. (2003). Foaming, gelation and electrophoretic
characteristics of mucuna bean (Mucuna pruriens) protein concentrates. Food
Chemistry, 83(2), 237–246.
Wieser, H., Koehler, P., & Scherf, K. A. (2023). Chemistry of wheat gluten proteins:
Qualitative composition. Cereal Chemistry, 100(1), 23-35.
Delahaije, R. J., & Wierenga, P. A. (2022). Hydrophobicity Enhances the Formation of
Protein-Stabilized Foams. Molecules, 27(7), 2358.
Wierenga, P. A., & Gruppen, H. (2010). New views on foams from protein solutions.
Current Opinion in Colloid & Interface Science, 15(5), 365-373.
Fennema, O.R. 1985. Food Chemistry, 2nd ed. Marcel Dekker, Inc., New York.
Barth, A., (2007). Infrared spectroscopy of proteins. Biochimica et Biophysica Acta
(BBA)-Bioenergetics, 1767(9), 1073– 1101. Địa chỉ:
https://doi.org/10.1016/j.bbabio. Ngày truy cập: 12/08/2023
Ji, Y., Yang, X., Ji, Z., Zhu, L., Ma, N., Chen, D., Jia, X., Tang, J., & Cao, Y. (2020).
DFT-Calculated IR Spectrum Amide I, II, and III Band Contributions of N -
Methylacetamide Fine Components. ACS Omega, 5(15), 8572–8578.

Sureka Weerakoon Ellepola, Siu Mei Choi, Ching Yung Ma, (2005). “Conformational
study of globulin from rice (Oryza sativa) seeds by Fourier-transform infrared
spectroscopy”. Địa chỉ: https://doi.org/10.1016/j.ijbiomac.2005.07.008, ngày truy
cập 12/08/2023.

Carbonaro, M. (2006). 7S Globulins from Phaseolus vulgaris L.: Impact of Structural


Aspects on the Nutritional Quality. Bioscience, Biotechnology, and Biochemistry,
70(11), 2620–2626.

Zeng, H.-Y., Cai, L.-H., Cai, X.-L., Wang, Y.-J., & Li, Y.-Q. (2011). Structure
characterization of protein fractions from lotus (Nelumbo nucifera) seed. Journal
of Molecular Structure, 1001(1–3),

Kudre, T. G., Benjakul, S., & Kishimura, H. (2013). Comparative study on chemical
compositions and properties of protein isolates from mung bean, black bean and
bambara groundnut. Journal of the Science of Food and Agriculture, 93(10),
2429–2436

Luis Chel-Guerrero et.al, 2012. “Lima Bean (Phaseolus lunatus) Protein Hydrolysates
with ACE-I Inhibitory Activity”. Food and Nutrition Sciences, 2012, 3, 511-521.

E. M. Bainy, M. Corredig, V. Poysa, L. Woodrow, and S. Tosh, “Assessment of the


effects of soy protein isolates with different protein compositions on gluten
thermosetting gelation,” Food Res. Int., vol. 43, no. 6, pp. 1684–1691, Jul. 2010,
doi: 10.1016/j.foodres.2010.05.010

Wim S Veraverbeke và Jan A Delcour. (2002). “Wheat protein composition and


properties of wheat glutenin in relation to breadmaking functionality”. Crit Rev
Food Sci Nutr. 42(3):179-208. doi: 10.1080/10408690290825510.

L. Chel-Guerrero, M. Domínguez-Magaña, A. Martínez-Ayala, G. Dávila-Ortiz,


and D. Betancur-Ancona, “Lima Bean Protein Hydrolysates with ACE-I
Inhibitory Activity,” Food Nutr. Sci., vol. 03, no. 04, pp. 511–521, 2012, doi:
10.4236/fns.2012.34072.
Kimura, A., Fukuda, T., Zhang, M., Motoyama, S., Maruyama, N., & Utsumi, S.
(2008). Comparison of Physicochemical Properties of 7S and 11S Globulins from
Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean-French Bean
7S Globulin Exhibits Excellent Properties. Journal of Agricultural and Food
Chemistry, 56(21), 10273–10279

Kathirvel, P., & Kumudha, P. (2011). A Comparative Study On Thechemical


Composition Of Wild And Cultivated Germplasm Of Phaseolus Lunatus L.
Nternational Journal of Applied Biology.

Subagio, A. (2006). Characterization of hyacinth bean (Lablab purpureus (L.) sweet)


seeds from Indonesia and their protein isolate. Food Chemistry, 95(1), 65 – 70.

Shevkani, K., & Singh, N. (2015). Relationship between protein characteristics and
film-forming properties of kidney bean, field pea and amaranth protein isolates.
International Journal of Food Science & Technology, 50(4), 1033 – 1043.

Mai Phuong, N. T., V. H. Bac, T. T. Nhung, and D. H. Hiep. “Preparation of Protein


Isolated from Rice Bran”. Academia Journal of Biology, vol.37, no. 4, Nov.
2015, pp. 479-86.
Nguyen Thi Huyen, (2017). Thu nhận protein isolate, protein concentrate từ đậu
phộng (Arachis hypogaea Linn.). Luận án tiến sĩ kỹ thuật. Trường Đại học Bách
khoa, Đại học Quốc gia – TP.HCM.
Chu Đức Hà và cộng sự, (2020). Phân tích dữ liệu của protein giàu methionine thông
qua sàng lọc hệ protein của sắn. Journal of Vietnam Agricultural Science and
Technology
Sikand, V., Tong, P. S., Roy, S., Rodriguez-Saona, L. E., & Murray, B. A. (2011).
Solubility of commercial milk protein concentrates and milk protein isolates.
Journal of Dairy Science, 94(12), 6194–6202.
Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W., & Siebenmorgen, T. (1999).
Preparation and Functional Properties of Rice Bran Protein Isolate. Journal of
Agricultural and Food Chemistry, 47(2), 411–416.
Dickinson, E., & Lopez, G. (2001). Comparison of the Emulsifying Properties of Fish
Gelatin and Commercial Milk Proteins. Journal of Food Science, 66(1), 118–123.
Havea, P. (2006). Protein interactions in milk protein concentrate powders.
International Dairy Journal, 16(5), 415-422.
“What are proteins and what do they do?”, 26/03/2021. [Trực tuyến]. Địa chỉ:
https://medlineplus.gov/genetics/understanding/howgeneswork/protein/ [Truy
cập 19/05/2022].
TS. Hoàng Kim Anh. Chương 2: Acid Amin và Protein, Hóa học thực phẩm. Nhà xuất
bản Khoa học và Kỹ thuật, 2007, tr.56-57.
“Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional
Sources, Functional Properties, and Development Opportunities”, 29/07/2021.
[Trực tuyến]. Địa chỉ: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347159/,
[Truy cập 19/05/2022].
CÔNG TY TNHH LIME VIỆT NAM, “Phụ gia Soy Protein Isolate (SPI)”. [Trực
tuyến]. Địa chỉ: Phụ gia Soy Protein Isolate (SPI) | Công ty TNHH LIME VN
(luankha.com), [Truy cập 20/05/2022]
J.P.BAUDOIN, 27 - Lima bean: Phaseolus lunatus L, Genetic Improvement of
Vegetable Crops. Nhà xuất bản Pergamon Press, 1993, tr.391.
M. Klost, G. Giménez-Ribes, and S. Drusch, “Enzymatic hydrolysis of pea protein:
Interactions and protein fractions involved in fermentation induced gels and their
influence on rheological properties,” Food Hydrocoll., vol. 105, p. 105793, Aug.
2020, doi: 10.1016/j.foodhyd.2020.105793.
Hong, T., Iwashita, K., & Shiraki, K. (2018). Viscosity Control of Protein Solution by
Small Solutes: A Review. Current Protein & Peptide Science, 19(8), 746–758.
doi:10.2174/1389203719666171213114919

You might also like