Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1374-1384

  Arogundade, Lawrence A ^a,b   Mu, Tai Hua ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Chemical composition; Isolation technique; Oxidative browning inhibitor; Protein recovery; Sweet potato protein; Thermal stability

Indexed keywords

CHEMICAL COMPOSITIONS; ISOLATION TECHNIQUES; OXIDATIVE BROWNING INHIBITOR; PROTEIN RECOVERY; SWEET POTATO;

AMINO ACIDS; RECOVERY; SOLUBILITY; THERMODYNAMIC STABILITY;

PROTEINS;

AMINO ACID; BISULFITE; CALCIUM; PANCREATIN; PEPSIN A; PHYTIC ACID; SWEET PROTATO PROTEIN; TANNIN; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; ZINC; ASCORBIC ACID; CITRIC ACID; HYDROGEN SULFITE; PLANT PROTEIN; SULFITE;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; DENATURATION; DIAFILTRATION; ENTHALPY; IN VITRO STUDY; PH; PLANT BROWNING; PROTEIN ISOLATION; SOLUBILITY; SWEET POTATO; TEMPERATURE; THERMOSTABILITY; ULTRAFILTRATION; CHEMISTRY; METABOLISM; OXIDATION REDUCTION REACTION; PIGMENTATION; PROCEDURES; PROTEIN STABILITY; THERMODYNAMICS;

IPOMOEA BATATAS;

AMINO ACIDS; ASCORBIC ACID; CITRIC ACID; IPOMOEA BATATAS; OXIDATION-REDUCTION; PIGMENTATION; PLANT PROTEINS; PROTEIN STABILITY; SOLUBILITY; SULFITES; TEMPERATURE; THERMODYNAMICS; ULTRAFILTRATION;

EID: 84861101405     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.035     Document Type: Article

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