Optimization of trypsin-assisted extraction, physico-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein

LWT

Volumn 46, Issue 2, 2012, Pages 419-427

  Chee, K L ^a,b   Ling, H K ^a   Ayob, M K ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b TAYLOR S UNIVERSITY   (Malaysia)

Author keywords

Amino acid composition; Emulsifying properties; Palm kernel cake protein extraction; Response surface methodology; Trypsin

Indexed keywords

ALKALINITY; AMINO ACIDS; EMULSIFICATION; EXTRACTION; SURFACE PROPERTIES;

AMINO ACID COMPOSITIONS; EMULSIFYING PROPERTY; PALM KERNEL CAKE PROTEIN EXTRACTIONS; RESPONSE SURFACE METHODOLOGY; TRYPSIN;

PROTEINS;

GLYCINE MAX;

EID: 84856063956     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.006     Document Type: Article

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