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 Staff Zu Site Abstract In Staff Site
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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