Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.)

International Journal of Molecular Sciences

Volumn 13, Issue 2, 2012, Pages 1561-1581

  Mao, Xiaoying ^a,b   Hua, Yufei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b SHIHEZI UNIVERSITY   (China)

Author keywords

Composition; Functional properties; Structure; Walnut protein concentrate; Walnut protein isolate

Indexed keywords

SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WALNUT PROTEIN CONCENTRATE; WALNUT PROTEIN ISOLATE; FAT; PROTEIN AGGREGATE;

ALKALINITY; AMINO ACID ANALYSIS; ARTICLE; ASH; CARBOHYDRATE ANALYSIS; CHEMICAL PARAMETERS; CIRCULAR DICHROISM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEFATTED WALNUT FLOUR; EMULSION; FAT CONTENT; FLOUR; FOAMING; GEL PERMEATION CHROMATOGRAPHY; HYDROPHOBICITY; JUGLANS REGIA; LIPID ABSORPTION; MOISTURE; MOLECULAR WEIGHT; NITROGEN SOLUBILITY INDEX; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN ISOLATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SOLUBILITY; WATER ABSORPTION; CHEMISTRY; WALNUT;

GLYCINE MAX; JUGLANS; JUGLANS REGIA;

FATS; JUGLANS; PLANT PROTEINS; PROTEIN AGGREGATES;

EID: 84857675745     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13021561     Document Type: Article

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