Use of an enzyme-assisted method to improve protein extraction from olive leaves

Food Chemistry

Volumn 169, Issue , 2015, Pages 28-33

  Vergara Barberan M ^a   Lerma Garcia M J ^a   Herrero Martinez J M ^a   Simo Alfonso E F ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Enzyme assisted extraction; Genetic variety; Olive leaf protein profiles; SDS PAGE

Indexed keywords

ELECTROPHORESIS; ENZYMES; EXTRACTION;

ENZYME-ASSISTED EXTRACTIONS; EXTRACTION PARAMETERS; EXTRACTION TEMPERATURES; GENETIC VARIETY; OLIVE LEAF; PROTEIN EXTRACTION; SDS-PAGE; SODIUM DODECYL SULPHATE; ENZYME-ASSISTED; OLIVE LEAVES;

PROTEINS;

ACETONITRILE; ORGANIC SOLVENT; VEGETABLE PROTEIN; CELLULASE; PLANT EXTRACT;

ANALYTICAL PARAMETERS; ARTICLE; ENZYME CHEMISTRY; EXTRACTION; GENETIC VARIABILITY; NONHUMAN; OLIVE TREE; PH; PLANT LEAF; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEMPERATURE; ANALYTIC METHOD; ENZYME ASSISTED METHOD; HYDROLYSIS; HYDROPHOBICITY; LIPID STORAGE; OLIVE; PROTEIN LOCALIZATION; TISSUE STRUCTURE; CHEMISTRY; EVALUATION STUDY; FRACTIONATION; ISOLATION AND PURIFICATION; PROCEDURES;

CELLULASE; CHEMICAL FRACTIONATION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; OLEA; PLANT EXTRACTS; PLANT LEAVES; PLANT PROTEINS; TEMPERATURE;

EID: 84906079363     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.116     Document Type: Article

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