Effect of protease pretreatment on the functional properties of protein concentrate from defatted peanut flour

Journal of Food Process Engineering

Volumn 36, Issue 1, 2013, Pages 9-17

  Zhao, Guanli ^a   Liu, Yan ^a   Ren, Jiaoyan ^a   Zhao, Mouming ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALCALASE; BASIC CONDITIONS; EMULSIFYING ACTIVITY INDICES; ENZYMATIC DEGRADATION; ENZYMATIC PRETREATMENT; ENZYMATIC TREATMENTS; EXTRACTION YIELD; FOAMING PROPERTIES; FOOD PROTEINS; FOOD SYSTEM; FUNCTIONAL PROPERTIES; INSOLUBLE PROTEINS; NITROGEN SOLUBILITY; OIL PRODUCTION; OIL SEED CROPS; PEANUT PROTEINS; POTENTIAL APPLICATIONS; PRE-TREATMENT; PRODUCT FORMULATION; PROTAMEX; PROTEIN CONCENTRATES; SALAD DRESSINGS;

EMULSIFICATION; FOOD PROCESSING; OILS AND FATS; PROTEINS; PROTEOLYSIS; SOLUBILITY;

OILSEEDS;

ARACHIS HYPOGAEA;

EID: 84872913705     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2011.00646.x     Document Type: Article

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