Evaluation of usefulness of Magnafloc M-22S flocculant in the process of obtaining protein concentrates from peas

Food Chemistry

Volumn 85, Issue 2, 2004, Pages 251-257

  Baraniak, Barbara ^a   Niezabitowska, Małgorzata ^a   Pielecki, Jacek ^a   Wójcik, Wieslaw ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Chemical modification; Flocculation; Pea; Protein concentrate

Indexed keywords

ACETIC ANHYDRIDE; CATION; M PROTEIN; PHENOL DERIVATIVE; POLYELECTROLYTE; SUCCINIC ANHYDRIDE; SUGAR;

ACETYLATION; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CHROMATOGRAPHY; ELECTROPHORESIS; EMULSION; FLOCCULATION; FLOUR; FOAM; ISOELECTRIC POINT; LIPID ABSORPTION; PEA; SOLUBILITY; WATER ABSORPTION;

PISUM SATIVUM;

EID: 0346849963     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.06.018     Document Type: Article

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