Effect of pH on phosphorylation of potato protein isolate

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2321-2326

  Miedzianka, J ^a   Peksa A ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Chemical composition; Chemical phosphorylation; Functional properties; Potato protein isolate

Indexed keywords

AMINO ACID COMPOSITIONS; CHEMICAL COMPOSITIONS; EMULSIFYING ACTIVITY; FUNCTIONAL PROPERTIES; NUTRITIONAL AVAILABILITY; OIL ABSORPTION CAPACITY; POTATO PROTEIN ISOLATES; SODIUM TRIMETAPHOSPHATES;

AMINO ACIDS; EMULSIFICATION; PHOSPHORYLATION; PROTEINS; WATER ABSORPTION;

ALKALINITY;

AMINO ACID; PHOSPHATE; PHOSPHORUS; POTATO PROTEIN; SODIUM; TRIMETAPHOSPHORIC ACID; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; FOAMING; PH; PROTEIN CONTENT; PROTEIN ISOLATION; PROTEIN PHOSPHORYLATION; TEMPERATURE; WATER ABSORPTION;

EMULSIONS; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; PHOSPHORYLATION; PLANT PROTEINS; SOLANUM TUBEROSUM; SOLUBILITY;

EID: 84875155157     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.028     Document Type: Article

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