Functional properties of acetylated and succinylated cowpea protein concentrate and effect of enzymatic hydrolysis on solubility

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 310-317

  Mune Mune, Martin Alain ^a   Minka, Samuel Renéa ^b   Mbome, Israel Lape ^c  

^a UNIVERSITY OF MAROUA   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c Food and Nutrition Research Centre   (Cameroon)

Author keywords

acylation; Cowpea; enzymatic hydrolysis; functional properties; protein concentrate

Indexed keywords

FAT; PEPSIN A; SUCCINIC ANHYDRIDE; VEGETABLE PROTEIN; WATER;

ACYLATION; ARTICLE; CHEMISTRY; EMULSION; FOOD HANDLING; FUNCTIONAL FOOD; HYDROLYSIS; LEGUME; METABOLISM; METHODOLOGY; PH; PLANT SEED; PROTEIN INTAKE; SOLUBILITY;

ACYLATION; DIETARY PROTEINS; EMULSIONS; FABACEAE; FATS; FOOD HANDLING; FUNCTIONAL FOOD; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PEPSIN A; PLANT PROTEINS; SEEDS; SOLUBILITY; SUCCINIC ANHYDRIDES; WATER;

EID: 79955068051     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.538670     Document Type: Article

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