Defatted corn protein extraction: Optimization by response surface methodology and functional properties

American Journal of Food Technology

Volumn 6, Issue 10, 2011, Pages 870-881

  Kongo Dia Moukala, Jauricque Ursulla ^a,b   Zhang, Hui ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Fondation Congolaise pour la Recherche Médicale Faculté des Sciences de la Santé University Marien Ngouabi   (Congo)

Author keywords

Defatted corn; Functional properties; Optimization; Protein extraction; Response surface methodology

Indexed keywords

COEFFICIENT OF DETERMINATION; DEFATTED CORN; EMULSIFYING CAPACITY; EXTRACTION CONDITIONS; FOOD APPLICATIONS; FUNCTIONAL PROPERTIES; HOLDING CAPACITY; OPERATING PARAMETERS; OPTIMUM CONDITIONS; PROTEIN CONTENTS; PROTEIN EXTRACT; PROTEIN EXTRACTION; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER MODELS; WATER HOLDING; WATER HOLDING CAPACITY;

EMULSIFICATION; OPTIMIZATION; PROTEINS; SURFACE PROPERTIES;

EXTRACTION;

ZEA MAYS;

EID: 80052653874     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.870.881     Document Type: Article

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