Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty - An edible seaweed

Food Chemistry

Volumn 153, Issue , 2014, Pages 353-360

  Suresh Kumar, K ^a   Ganesan, K ^a   Selvaraj, Kandasamy ^b   Subba Rao, P V ^a  

^a CSIR CENTRAL SALT AND MARINE CHEMICALS RESEARCH INSTITUTE   (India)

^b XIAMEN UNIVERSITY   (China)

Author keywords

DSC; Emulsifying and foaming properties; FT IR spectroscopy; Kappaphycus alvarezii; Nitrogen solubility; Protein concentrate

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; NITROGEN; OILS AND FATS; SOLUBILITY;

DSC; FOAMING PROPERTIES; FTIR SPECTROSCOPY; KAPPAPHYCUS ALVAREZII; NITROGEN SOLUBILITY; PROTEIN CONCENTRATES;

PROTEINS;

NITROGEN; SODIUM CHLORIDE; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; EXTRACTION; FOAMING; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; HAND; JATROPHA; KAPPAPHYCUS ALVAREZII; LIPID ABSORPTION; NONHUMAN; PH; PROTEIN ANALYSIS; PROTEIN FUNCTION; SEAWEED; SOLUBILITY; THERMOGRAPHY; THERMOGRAVIMETRY; WATER ABSORPTION;

DSC; EMULSIFYING AND FOAMING PROPERTIES; FT-IR SPECTROSCOPY; KAPPAPHYCUS ALVAREZII; NITROGEN SOLUBILITY; PROTEIN CONCENTRATE;

PLANT PROTEINS; PLANTS, EDIBLE; PROTEIN STABILITY; RHODOPHYTA; SEAWEED; SOLUBILITY; VEGETABLES;

EID: 84892595882     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.058     Document Type: Article

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