Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates

Food Chemistry

Volumn 74, Issue 4, 2001, Pages 455-462

  El Adawy, T A ^a   Rahma, E H ^a   El Bedawey, A A ^a   Gafar, A F ^a  

^a Minufiya Government   (Egypt)

Author keywords

Amino acid; Antinutritional factors; Biological value; Functional properties; Lupin seed flour; Protein isolate

Indexed keywords

ALKALOID; AMINO ACID; ESSENTIAL AMINO ACID; LIPID; PHENYLALANINE; PHYTIC ACID; SODIUM CHLORIDE; TANNIN DERIVATIVE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE; VEGETABLE PROTEIN;

ABSORPTION; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; EMULSION; EXTRACTION; FLOUR; ISOELECTRIC POINT; ISOLATION AND PURIFICATION; LUPIN; MICELLE; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PH; PLANT; PLANT SEED; PRECIPITATION; PROTEIN ISOLATION; SOLUBILITY; SWEETNESS; TASTE; TECHNIQUE; WATER ABSORPTION;

EID: 0034889390     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00163-7     Document Type: Article

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