Limited proteolysis as a tool for the improvement of the functionality of sunflower (Helianthus annus L.) protein isolates produced by seeds or industrial by-products (solvent cake)

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1728-1733

  Karayannidou, A ^a   Makri, E ^a   Papalamprou, E ^a   Doxastakis, G ^a   Vaintraub, I ^b   Lapteva, N ^b   Articov, G ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b MOLDOVA STATE UNIVERSITY   (Moldova)

Author keywords

Emulsifying properties; Foaming properties; Protein hydrolysis; Sunflower protein

Indexed keywords

SODIUM CHLORIDE; TRYPSIN; XANTHAN;

ADDITION REACTION; ARTICLE; EMULSION; EXTRACTION; FOAM STABILITY; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; HELIANTHUS ANNUS; ISOELECTRIC POINT; PH; PLANT SEED; PRECIPITATION; PROTEIN DEGRADATION; PROTEIN ISOLATION; SUNFLOWER; ULTRAFILTRATION; VISCOSITY;

HELIANTHUS; HELIANTHUS ANNUUS;

EID: 34248993969     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.051     Document Type: Article

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