On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa)

Food Chemistry

Volumn 92, Issue 4, 2005, Pages 681-691

  Lawal, O S ^a   Adebowale, K O ^b   Ogunsanwo, B M ^a   Sosanwo, O A ^a   Bankole, S A ^a  

^a OLABISI ONABANJO UNIVERSITY   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

African Locust bean; Albumin; Functional properties; Globulin

Indexed keywords

ALBUMIN; GLOBULIN; OIL;

AFRICA; ALKALINITY; ARTICLE; BEAN; CONTROLLED STUDY; CULTURE MEDIUM; EMULSION; FLOUR; GELATION; INTERMETHOD COMPARISON; IONIC STRENGTH; LOCUST; NONHUMAN; PROTEIN ANALYSIS; PROTEIN ISOLATION; PROTEIN STABILITY; SOLUBILITY; WATER ABSORPTION;

PARKIA FILICOIDEA; PHASEOLUS (ANGIOSPERM);

EID: 17444385279     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.043     Document Type: Article

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