Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.

Food Chemistry

Volumn 170, Issue , 2015, Pages 169-179

  Yu, Lina ^a   Yang, Weiqiang ^a   Sun, Jie ^a   Zhang, Chushu ^a   Bi, Jie ^a   Yang, Qingli ^a  

^a SHANDONG PEANUT RESEARCH INSTITUTE   (China)

Author keywords

Characterisation; Microwave assisted phosphate modification; Peanut protein isolate; Physicochemical properties; Preparation

Indexed keywords

EMULSIFICATION; OILSEEDS; PROTEINS;

CHARACTERISATION; MICROWAVE ASSISTED; PEANUT PROTEINS; PHYSICOCHEMICAL PROPERTY; PREPARATION;

SODIUM COMPOUNDS;

HYDROXYL GROUP; PHOSPHATE; PHOSPHORUS 31; TRIPOLYPHOSPHATE; VEGETABLE PROTEIN; ARACHIN;

ARACHIN CONARACHIN; ARTICLE; CONTROLLED STUDY; EMULSION; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; INCUBATION TIME; MICROWAVE RADIATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PEANUT; PH; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; PROTEIN ANALYSIS; PROTEIN ISOLATION; REACTION TIME; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY; ARACHIS; CHEMISTRY; TEMPERATURE;

ARACHIS; PHYSICOCHEMICAL PROCESSES; PLANT PROTEINS; TEMPERATURE;

EID: 84906971656     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.047     Document Type: Article

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