Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

LWT

Volumn 57, Issue 2, 2014, Pages 461-469

  Jarpa Parra, M ^a   Bamdad, F ^a   Wang, Y ^a   Tian, Z ^a   Temelli, F ^a   Han, Jay ^b   Chen, L ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Functional properties; Lentil protein; RSM; Structure characterizations

Indexed keywords

ALKALINITY; EXTRACTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SIZE EXCLUSION CHROMATOGRAPHY; SOLUBILITY; STRUCTURAL OPTIMIZATION;

FUNCTIONAL PROPERTIES; GELLING PROPERTIES; LENTIL PROTEIN; PROTEIN CONTENTS; PROTEIN EXTRACTION; PROTEIN SOLUBILITY; RSM; SOLID SOLVENTS; SOLVENT RATIOS; STRUCTURE CHARACTERIZATION;

PROTEINS;

LENS CULINARIS;

EID: 84896543337     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.035     Document Type: Article

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