Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1473-1482

  Mao, Xiao Ying ^a,b   Hua, Yu Fei ^b  

^a SHIHEZI UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Functional properties; NaCl concentration; Walnut protein concentrates; Walnut protein isolates

Indexed keywords

MOLECULAR WEIGHT DISTRIBUTION; SODIUM CHLORIDE; SOLUBILITY;

CHEMICAL COMPOSITIONS; CHLORIDE CONCENTRATIONS; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; NACL CONCENTRATION; SODIUM CHLORIDE SOLUTION; WALNUT PROTEINS; WATER ABSORPTION CAPACITY;

PROTEINS;

JUGLANS; JUGLANS REGIA;

EID: 84904985974     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0674-3     Document Type: Article

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