Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 189-200

  Ajibola, Comfort F ^a,b   Malomo, Sunday A ^a,b   Fagbemi, Tayo N ^a   Aluko, Rotimi E ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

African yam bean; Albumin; Functional properties; Globulin; Polypeptide composition; Protein concentrate

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; GELATION; POLYPEPTIDES; PROTEINS; SODIUM DODECYL SULFATE;

AFRICAN YAM BEAN; ALBUMIN; BIG SIZES; FORMING ABILITY; FUNCTIONAL PROPERTIES; GLOBULIN; POLYPEPTIDE COMPOSITION; PROTEIN CONCENTRATES; PROTEIN FRACTIONS; SEED PROTEIN;

SULFUR COMPOUNDS;

EID: 84951988019     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.013     Document Type: Article

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