Functional properties of proteins isolated from phorbol ester-free physic nut (Jatropha curcas L.) seed cake

Food Science and Biotechnology

Volumn 21, Issue 4, 2012, Pages 1179-1185

  Saetae, Donlaporn ^a   Suntornsuk, Worapot ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

functional property; physic nut; precipitation; protein; seed cake

Indexed keywords

AMMONIUM SULFATE; FOAM STABILITY; FOOD INGREDIENTS; FUNCTIONAL PROPERTIES; JATROPHA CURCAS; OIL BINDING; PHYSIC NUT; PROTEIN ISOLATES; PROTEIN PRECIPITATION; PROTEIN SOURCES; WATER HOLDING CAPACITY;

ACETONE; EMULSIFICATION; ESTERIFICATION; ESTERS; ETHANOL; FOOD PRODUCTS; PRECIPITATION (CHEMICAL); SOLUBILITY;

PROTEINS;

JATROPHA CURCAS;

EID: 84866108599     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0154-6     Document Type: Article

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