Application of Mung Bean Protein Separation and Purification Combined with Artificial Intelligence MLR Classifier Technology in the Study of Protein Physical and Chemical Properties

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Amino acids</td><td class="align_center">Relative sweet</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Alanine</td><td class="align_center">0.95-1.65</td></tr><tr><td class="align_left">Glycine</td><td class="align_center">0.45-1.15</td></tr><tr><td class="align_left">Glucose</td><td class="align_center">0.35-0.75</td></tr><tr><td class="align_left">Fructose</td><td class="align_center">0.95-1.70</td></tr><tr><td class="align_left">Sucrose</td><td class="align_center">0.99</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Relative sweet of certain amino acids.</div>

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Table 2

Table 2: Application of Mung Bean Protein Separation and Purification Combined with Artificial Intelligence MLR Classifier Technology in the Study of Protein Physical and Chemical Properties 

Table 2 | Application of Mung Bean Protein Separation and Purification Combined with Artificial Intelligence MLR Classifier Technology in the Study of Protein Physical and Chemical Properties 