Aqueous fractionation yields chemically stable lupin protein isolates

Food Research International

Volumn 72, Issue , 2015, Pages 82-90

  Berghout, J A M ^a   Marmolejo Garcia, C ^a   Berton Carabin, C C ^a   Nikiforidis, C V ^a   Boom, R M ^a   van der Goot, A J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Aqueous fractionation; Lipid oxidation; Lupin protein; Protein oxidation

Indexed keywords

CHEMICAL STABILITY; FATTY ACIDS; FREE RADICALS; METAL IONS; OIL SHALE; OXIDATION; PELLETIZING; SOLUBILITY; UNSATURATED FATTY ACIDS;

AQUEOUS PHASE; EDIBLE VEGETABLE OIL; LIPID OXIDATION; LOWER TEMPERATURES; LUPIN PROTEINS; METAL CHELATING; PROTEIN AND OIL; PROTEIN OXIDATION;

PROTEINS;

EID: 84926389128     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.039     Document Type: Article

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