Pumpkin (cucurbita maxima) seed proteins: Sequential extraction processing and fraction characterization

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 32, 2013, Pages 7715-7721

  Rezig, Leila ^a,b   Chibani, Farhat ^c   Chouaibi, Moncef ^a   Dalgalarrondo, Michèle ^b   Hessini, Kamel ^c   Guéguen, Jacques ^b   Hamdi, Salem ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

^b INRA   (France)

^c CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

fractionation; protein differential extraction; protein solubility; pumpkin

Indexed keywords

DENATURATION TEMPERATURES; DIFFERENTIAL EXTRACTIONS; ESSENTIAL AMINO ACIDS; MINIMUM REQUIREMENTS; PROTEIN SOLUBILITY; PUMPKIN; SEQUENTIAL EXTRACTION; SOLUBILITY PROPERTIES;

ALKALINITY; AMINO ACIDS; EXTRACTION; FRACTIONATION; IONIC STRENGTH; SOLUBILITY;

PROTEINS;

VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FLOUR; FRACTIONATION; ISOLATION AND PURIFICATION; PLANT SEED; PROTEIN STABILITY; SOLUBILITY; SQUASH;

CHEMICAL FRACTIONATION; CUCURBITA; FLOUR; PLANT PROTEINS; PROTEIN STABILITY; SEEDS; SOLUBILITY;

EID: 84881633156     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402323u     Document Type: Article

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