Chemical composition, functional properties, and bioactivities of rapeseed protein isolates

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 32-39

  Yoshie Stark, Yumiko ^a,b   Wada, Yoshiko ^a,c   Wäsche, Andreas ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^c TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

ACE inhibition; Bile acid binding; Brassica napus; DPPH radical scavenging activity; Functional properties; Protein isolate

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BILE ACID; DIPEPTIDYL CARBOXYPEPTIDASE; VEGETABLE PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; EGG; EMULSION; ENZYME INHIBITION; FOOD COMPOSITION; NONHUMAN; PH; PRECIPITATION; RAPESEED; SOYBEAN; ULTRAFILTRATION;

BRASSICA NAPUS; GLYCINE MAX;

EID: 35448988818     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.061     Document Type: Article

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