Solubility as influenced by pH and NaCl concentaration and functional properties of lentil proteins isolate

Pakistan Journal of Nutrition

Volumn 5, Issue 6, 2006, Pages 589-593

  Suliman, Mashair A ^a   El Tinay, Abdullahi H ^a   Elkhalifa, Abd Elmoneim O ^b   Babiker, Elfadil E ^a   Elkhalil, Elhadi A I ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b AHFAD UNIVERSITY FOR WOMEN   (Sudan)

Author keywords

Functional properties; Lentil; pH; Protein isolate; Salt

Indexed keywords

FAT; NITROGEN; SODIUM CHLORIDE; VEGETABLE PROTEIN; WATER;

ANALYSIS OF VARIANCE; ARTICLE; BULK DENSITY; CHEMICAL COMPOSITION; CULTIVAR; EMULSION; FAT CONTENT; FOAM STABILITY; FOAMING; LENTIL; LIPID ABSORPTION; NONHUMAN; PH; PLANT SEED; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN ISOLATION; SOLUBILITY; WATER ABSORPTION;

LENS CULINARIS;

EID: 33845908723     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2006.589.593     Document Type: Article

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