Optimization of hexametaphosphate-assisted extraction and functional characterization of palm kernel cake protein

Food Science and Technology International

Volumn 19, Issue 2, 2013, Pages 109-122

  Chee, Kah Leong ^a,b   Ayob, Mohd Khan ^b  

^a TAYLOR S UNIVERSITY   (Malaysia)

^b UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Amino acids; extraction systems; food emulsions; food proteins; palm kernel cake; palm oil

Indexed keywords

EMULSIFYING STABILITIES; EXTRACTION SYSTEMS; FOOD EMULSIONS; FOOD PROTEINS; FUNCTIONAL CHARACTERIZATION; PALM KERNEL CAKE; RESPONSE SURFACE METHODOLOGY; SODIUM HEXAMETAPHOSPHATE;

ALKALINITY; AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; EMULSIFICATION; EXTRACTION; OILS AND FATS; OPTIMIZATION; PALM OIL;

PROTEINS;

GLYCINE MAX;

ARGININE; EMULSIFYING AGENT; ESSENTIAL AMINO ACID; GLUTAMIC ACID; PALM OIL; PHOSPHATE; SODIUM POLYMETAPHOSPHATE; SOLVENT; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG STABILITY; HUMAN; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; NUTRITIONAL VALUE; PH; PRESCHOOL CHILD; PROTEIN DENATURATION; PROTEIN INTAKE; TEMPERATURE;

AMINO ACIDS, ESSENTIAL; ARGININE; CALORIMETRY, DIFFERENTIAL SCANNING; CHILD, PRESCHOOL; DIETARY PROTEINS; DRUG STABILITY; EMULSIFYING AGENTS; GLUTAMIC ACID; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; INDUSTRIAL WASTE; NUTRITIVE VALUE; PHOSPHATES; PLANT OILS; PLANT PROTEINS; PROTEIN DENATURATION; SOLVENTS; TEMPERATURE;

MLCS; MLOWN;

EID: 84875697160     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212442185     Document Type: Article

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