Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates

International Journal of Food Science and Technology

Volumn 48, Issue 7, 2013, Pages 1490-1497

  Liu, Fengru ^a   Chen, Zhengxing ^a   Wang, Li ^a   Wang, Ren ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Acid precipitation pH; Alkaline solubilisation pH; Correlation analysis; Defatted wheat germ protein; Functional properties

Indexed keywords

ACID PRECIPITATION; CORRELATION ANALYSIS; FUNCTIONAL PROPERTIES; SOLUBILISATION; WHEAT GERM PROTEINS;

AIR POLLUTION; ALKALINITY; CORRELATION METHODS; ELECTROPHORESIS; EMULSIFICATION; PRECIPITATION (METEOROLOGY); SOLUBILITY; WATER ABSORPTION;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84879602216     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12117     Document Type: Article

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