The influence of debittering and desalting on defatted foxtail millet (Setaria italica L.) protein hydrolysate

American Journal of Biochemistry and Molecular Biology

Volumn 1, Issue 1, 2011, Pages 39-53

  Kamara, M T ^a,b   Amadou, I ^a   Kexue, Zhu ^a   Foh, M B Kelfala ^a   Huiming, Z ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NJALA UNIVERSITY   (Sierra Leone)

Author keywords

Amino acid; Foxtail millet; Functional properties; Hydrolyzed protein; Molecular weight

Indexed keywords

DEFATTED FOXTAIL MILLET PROTEIN HYDROLYSATE; ESSENTIAL AMINO ACID; MACROPOROUS ADSORPTION RESIN; PROTEIN HYDROLYSATE; RESIN; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; ARTICLE; BABY FOOD; BITTER TASTE; CONCENTRATION (PARAMETERS); DESORPTION; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FOXTAIL MILLET; HYDROLYSIS; MILLET; MOLECULAR WEIGHT; NONHUMAN; PROTEIN CONTENT; PROTEIN FUNCTION; SOLUBILITY; VISCOSITY;

SETARIA ITALICA;

EID: 79952026039     PISSN: 21504210     EISSN: 21504253     Source Type: Journal    
DOI: 10.3923/ajbmb.2011.39.53     Document Type: Article

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