Physicochemical and functional properties of buckwheat protein product

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 7, 2002, Pages 2125-2129

  Tomotake, Hiroyuki ^a   Shimaoka, Iwao ^b   Kayashita, Jun ^c   Nakajoh, Misao ^b   Kato, Norihisa ^d  

^a Iida Women's Junior College   (Japan)

^b KISSEI PHARMACEUTICAL CO LTD   (Japan)

^c Gifu City Women's College   (Japan)

^d HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Buckwheat protein product; Casein; Functional properties; Physicochemical properties; Soy protein isolate

Indexed keywords

AMINO ACID; CASEIN; CORN OIL; SOYBEAN PROTEIN; VEGETABLE PROTEIN; WATER;

AMINO ACID COMPOSITION; ANALYTIC METHOD; ARTICLE; BUCKWHEAT; CHEMISTRY; COMPARATIVE STUDY; EMULSION; EXTRACTION; FLOUR; HYDROPHOBICITY; ISOELECTRIC POINT; METABOLISM; MOLECULAR STABILITY; NONHUMAN; PH; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; PRECIPITATION; PROTEIN ANALYSIS; REGRESSION ANALYSIS; SOLUBILITY; VISCOSITY; FAGOPYRUM;

GLYCINE MAX; ZEA MAYS;

AMINO ACIDS; CASEINS; CHEMISTRY, PHYSICAL; CORN OIL; EMULSIONS; FAGOPYRUM; HYDROGEN-ION CONCENTRATION; PLANT PROTEINS; REGRESSION ANALYSIS; SOLUBILITY; SOYBEAN PROTEINS; VISCOSITY; WATER;

EID: 0037181322     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011248q     Document Type: Article

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