Protein extraction optimisation, characterisation, and functionalities of protein isolate from bitter melon (Momordica charantia) seed

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 545-550

  Horax, Ronny ^a,b   Hettiarachchy, Navam ^a   Kannan, A ^a   Chen, Pengyin ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Department of Pharmacy   (Indonesia)

Author keywords

Bitter melon seed; Characterisation; Functionality; Protein

Indexed keywords

BITTER MELON; CHARACTERISATION; DENATURATION TEMPERATURES; EMULSIFYING ACTIVITY; ESSENTIAL AMINO ACIDS; FUNCTIONALITY; HIGH QUALITY; OPTIMISATIONS; OPTIMUM CONDITIONS; PROTEIN EXTRACTION; PROTEIN ISOLATES; RESPONSE SURFACE DESIGNS; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; U-SHAPED;

AMINO ACIDS; EMULSIFICATION; SEED; SODIUM CHLORIDE;

PROTEINS;

ESSENTIAL AMINO ACID; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; EXTRACTION; FOAMING; HYDROPHOBICITY; MOLECULAR SIZE; MOLECULAR STABILITY; MOMORDICA CHARANTIA; PLANT SEED; PROCESS OPTIMIZATION; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN ISOLATION; SOLUBILITY;

CUCUMIS; MOMORDICA CHARANTIA;

EID: 77955771075     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.068     Document Type: Article

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