Physicochemical and functional properties of beany flavour-free bambara groundnut protein isolate

Journal of the Science of Food and Agriculture

Volumn 94, Issue 6, 2014, Pages 1238-1247

  Kudre, Tanaji G ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Bambara groundnut; Beany flavour; EDTA; Functional properties; Heating; Lipoxygenase; Protein isolate

Indexed keywords

ARACHIS HYPOGAEA; BAMBARA;

EDETIC ACID; ENZYME INHIBITOR; LIPOXYGENASE; PEROXIDE; THIOL DERIVATIVE; TRYPSIN; VEGETABLE PROTEIN;

ARTICLE; BAMBARA GROUNDNUT; BEANY FLAVOUR; CHEMISTRY; DIET; EMULSION; FABACEAE; FOOD HANDLING; FOOD STORAGE; FUNCTIONAL PROPERTIES; HEAT; HEATING; HUMAN; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; ODOR; PLANT SEED; PROTEIN INTAKE; PROTEIN ISOLATE; TASTE;

BAMBARA GROUNDNUT; BEANY FLAVOUR; EDTA; FUNCTIONAL PROPERTIES; HEATING; LIPOXYGENASE; PROTEIN ISOLATE;

DIET; DIETARY PROTEINS; EDETIC ACID; EMULSIONS; ENZYME INHIBITORS; FABACEAE; FOOD HANDLING; FOOD STORAGE; HOT TEMPERATURE; HUMANS; LIPID PEROXIDATION; LIPOXYGENASE; ODORS; PEROXIDES; PLANT PROTEINS; SEEDS; SULFHYDRYL COMPOUNDS; TASTE; TRYPSIN;

EID: 84896392000     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6404     Document Type: Article

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