Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates

Journal of Food Measurement and Characterization

Volumn 8, Issue 2, 2014, Pages 92-104

  Teh, Sue Siang ^a   Bekhit, Alaa El Din ^a   Carne, Alan ^a   Birch, John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Canola; Flax; Functional properties; Hemp; Protein isolate; Seeds

Indexed keywords

BAKERIES; EMULSIFICATION; EXTRACTION; FLAX; FOOD PRODUCTS; HEMP; LINEN; OILS AND FATS; OILSEEDS; PHYSICOCHEMICAL PROPERTIES; SEED;

CANOLA; CANOLA PROTEIN ISOLATES; EMULSIFYING ACTIVITY; FUNCTIONAL PROPERTIES; FURTHER TREATMENTS; OIL HOLDING CAPACITIES; PROTEIN ISOLATES; WATER HOLDING CAPACITY;

PROTEINS;

EID: 84899975370     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-013-9168-x     Document Type: Article

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