Effects of limited enzymatic hydrolysis, pH, ionic strength and temperature on physicochemical and functional properties of palm (Elaeis guineensis Jacq.) kernel expeller protein

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 6940-6952

  Zheng, Yajun ^a,b   Li, Yan ^b   Zhang, Youlin ^a   Zhang, Runguang ^a   Zhang, Yufeng ^b   Zhao, Songlin ^b  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b Academy of Tropical Agricultural Sciences   (China)

Author keywords

Functional properties; Hydrolysis degree; Palm kernel expeller protein hydrolysates; pH; Physicochemical properties

Indexed keywords

EMULSIFICATION; HYDROLYSIS; HYDROPHOBICITY; IONIC STRENGTH; PH; PH EFFECTS; PROTEINS; SOLUBILITY; VISCOSITY;

EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; HYDROLYSIS DEGREE; LIMITED ENZYMATIC HYDROLYSIS; OIL HOLDING CAPACITIES; PHYSICOCHEMICAL PROPERTY; PROTEIN HYDROLYSATE; SURFACE HYDROPHOBICITY;

ENZYMATIC HYDROLYSIS;

EID: 84944463578     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1839-7     Document Type: Article

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