Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Food Chemistry

Volumn 212, Issue , 2016, Pages 648-656

  Timilsena, Yakindra Prasad ^a,b   Adhikari, Raju ^a,b   Barrow, Colin J ^c   Adhikari, Benu ^a,b  

^a RMIT UNIVERSITY   (Australia)

^b CSIRO   (Australia)

^c DEAKIN UNIVERSITY   (Australia)

Author keywords

Chia seed protein isolate; Denaturation; Secondary structure; Solubility; Surface hydrophobicity

Indexed keywords

ALKALINITY; DENATURATION; DRYING; HYDROPHOBICITY; POWDERS; SOLUBILITY; WATER ABSORPTION;

CHIA SEED; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; PROTEIN CONCENTRATIONS; PROXIMATE COMPOSITIONS; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY; WATER ABSORPTION CAPACITY;

PROTEINS;

AEROSOL; ALKALINITY; BULK DENSITY; CHIA; DRUG SOLUBILITY; FOAM STABILITY; FOAMING; HYDROPHOBICITY; PHYSICOCHEMICAL MODEL; POWDER; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; VACUUM; WATER ABSORPTION; AUSTRALIA; CHEMICAL PHENOMENA; CHEMISTRY; DESICCATION; DIETARY FIBER; FOOD HANDLING; FREEZE DRYING; INFRARED SPECTROSCOPY; ISOELECTRIC POINT; PH; PLANT SEED; SALVIA; SOLUBILITY; TEMPERATURE;

PLANT PROTEIN; POWDER; SODIUM CHLORIDE; WATER;

AUSTRALIA; DESICCATION; DIETARY FIBER; FOOD HANDLING; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; ISOELECTRIC POINT; PLANT PROTEINS; POWDERS; PROTEIN STRUCTURE, SECONDARY; SALVIA; SEEDS; SODIUM CHLORIDE; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE; WATER;

EID: 84975063149     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.017     Document Type: Article

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