Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range

Plant Foods for Human Nutrition

Volumn 70, Issue 3, 2015, Pages 250-256

  Mäkinen, Outi E ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Acid gelation; Alkali treatment; Chenopodin; Dicotyledonous seeds protein

Indexed keywords

CHENOPODIUM QUINOA;

GEL; PROTEIN INTAKE; VEGETABLE PROTEIN;

CHEMISTRY; CHENOPODIUM QUINOA; COLD; FOOD GRAIN; FOOD HANDLING; GEL; HEAT; HUMAN; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES; PROTEIN DENATURATION; PROTEIN INTAKE; SOLUBILITY;

CHENOPODIUM QUINOA; COLD TEMPERATURE; DIETARY PROTEINS; EDIBLE GRAIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GELS; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; PLANT PROTEINS; PROTEIN DENATURATION; SOLUBILITY;

EID: 84939466077     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-015-0487-4     Document Type: Article

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