Isolation and characterization of protein isolated from defatted cashew nut shell: Influence of pH and NaCl on solubility and functional properties

LWT

Volumn 55, Issue 2, 2014, Pages 621-626

  Yuliana, Maria ^a   Truong, Chi Thanh ^b   Huynh, Lien Huong ^b   Ho, Quoc Phong ^b   Ju, Yi Hsu ^a  

^a NATIONAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b CAN THO UNIVERSITY   (Viet Nam)

Author keywords

Cashew nut shell; Characterization; Functional properties; Isolation; Protein

Indexed keywords

ALKALINITY; EMULSIFICATION; PH; SODIUM CHLORIDE; SOLUBILITY;

CASHEW NUT SHELLS; CHARACTERIZATION; CRUDE PROTEINS; FUNCTIONAL PROPERTIES; G PROTEIN; INFLUENCE OF PH; ISOLATION; ISOLATION AND CHARACTERIZATION; PROTEIN ISOLATES; SOLUBILITY PROPERTIES;

PROTEINS;

ANACARDIUM OCCIDENTALE; BRASSICA JUNCEA;

EID: 84888127508     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.022     Document Type: Article

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