Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

International Journal of Food Science and Technology

Volumn 47, Issue 5, 2012, Pages 1028-1036

  Aider, Mohammed ^a,b   Djenane, Djamel ^c   Ounis, Wassef B ^a,b  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c UNIVERSITÉ MOULOUD MAMMERI   (Algeria)

Author keywords

Amino acids; Emulsifying; Foaming; Hydrophobicity; Mustard protein

Indexed keywords

AMINO ACID COMPOSITIONS; CONCENTRATION-DEPENDENT; EMULSIFYING; EMULSIFYING PROPERTY; EMULSION STABILITY; FOAMING ABILITY; POSITIVE CHARGE DENSITY; PROTEIN CONCENTRATIONS; PROTEIN HYDROPHOBICITY; PROTEIN ISOLATES; PROTEIN SURFACE; SURFACE HYDROPHOBICITY;

AMINO ACIDS; EMULSIFICATION; HYDROPHOBICITY; RUNWAY FOAMING; SODIUM CHLORIDE;

PROTEINS;

EID: 84859723622     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02937.x     Document Type: Article

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