Preparation, characterization and functional properties of flax seed protein isolate

Food Chemistry

Volumn 197, Issue , 2016, Pages 212-220

  Kaushik, Pratibha ^a   Dowling, Kim ^a   McKnight, Stafford ^a   Barrow, Colin J ^b   Wang, Bo ^b   Adhikari, Benu ^c  

^a UNIVERSITY OF BALLARAT   (Australia)

^b DEAKIN UNIVERSITY   (Australia)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Droplet size; Emulsion activity index; Flaxseed protein isolate; Solubility; Zeta potential

Indexed keywords

AMINO ACIDS; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; FLAX; OILSEEDS; POLYETHYLENES; SOLUBILITY; WATER ABSORPTION; ZETA POTENTIAL;

ACTIVITY INDEX; AMINO ACID COMPOSITIONS; DENATURATION TEMPERATURES; DROPLET SIZES; ELECTROSTATIC CHARGES; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; PROTEIN ISOLATES;

PROTEINS;

ALANINE; ARGININE; ASPARTIC ACID; CYSTEINE; FLAXSEED PROTEIN; GELATIN; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; MILK PROTEIN; PHENYLALANINE; PROLINE; SERINE; SODIUM; SODIUM CASEINATE; SOYBEAN PROTEIN; THREONINE; TRYPTOPHAN; TYROSINE; UNCLASSIFIED DRUG; VALINE; VEGETABLE PROTEIN; WATER; AMINO ACID; CASEIN; EMULSION; WHEY PROTEIN;

ARTICLE; ARTIFICIAL MILK; CONTROLLED STUDY; EXTRACTION; FUNCTIONAL PROTEOMICS; LINSEED; LIPID ABSORPTION; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN FUNCTION; PROTEIN ISOLATION; SOLUBILITY; STATIC ELECTRICITY; SURFACE CHARGE; THERMOSTABILITY; ZETA POTENTIAL; CHEMISTRY; EMULSION; FLAX; ISOLATION AND PURIFICATION; PLANT SEED; PROTEIN STABILITY; SURFACE PROPERTY; TEMPERATURE;

AMINO ACIDS; CASEINS; EMULSIONS; FLAX; PLANT PROTEINS; PROTEIN STABILITY; SEEDS; SOLUBILITY; SOYBEAN PROTEINS; STATIC ELECTRICITY; SURFACE PROPERTIES; TEMPERATURE; WATER; WHEY PROTEINS;

EID: 84945923940     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.106     Document Type: Article

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