Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins

Food Chemistry

Volumn 146, Issue , 2014, Pages 608-613

  Alu'Datt, Muhammad H ^a,b   Rababah, Taha ^a   Alli, Inteaz ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Denaturation; Flaxseed; Protein isolate; Rheology; Soybean; Thermal

Indexed keywords

FLAXSEED; ISOELECTRIC PRECIPITATION; PHENOLIC COMPOUND REMOVAL; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; SOYBEAN; THERMAL; VISCOELASTIC PROPERTIES;

CHEMICAL PROPERTIES; DENATURATION; FLAX; GELATION; OILSEEDS; RHEOLOGY; THERMODYNAMIC STABILITY;

PROTEINS;

GLYCININ; PHENOL DERIVATIVE; SOYBEAN PROTEIN;

ARTICLE; CONTROLLED STUDY; FLOW KINETICS; GELATION; LINSEED; PHYSICAL CHEMISTRY; PRECIPITATION; PROTEIN CONTENT; PROTEIN DENATURATION; SOYBEAN; THERMOGRAPHY; THERMOSTABILITY;

GLYCINE MAX;

DENATURATION; FLAXSEED; PROTEIN ISOLATE; RHEOLOGY; SOYBEAN; THERMAL;

FLAX; HOT TEMPERATURE; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PROTEIN STABILITY; RHEOLOGY; SOYBEANS;

EID: 84885442831     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.104     Document Type: Article

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