Effect of extraction method on functional properties of flaxseed protein concentrates

Food Chemistry

Volumn 215, Issue , 2017, Pages 417-424

  Tirgar, Mina ^a   Silcock, Patrick ^a   Carne, Alan ^a   Birch, E John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Extraction method; Flaxseed; Pea; Physicochemical emulsifying property; Protein concentrate

Indexed keywords

DROPS; EMULSIFICATION; EXTRACTION; FLAX; OILSEEDS; POLYDISPERSITY; SOLUBILITY;

DROPLET DISTRIBUTION; EXTRACTION METHOD; FLAXSEED; FUNCTIONAL PROPERTIES; PEA PROTEIN CONCENTRATES; PHYSICOCHEMICAL/EMULSIFYING PROPERTY; PROTEIN CONCENTRATES; SURFACE HYDROPHOBICITY;

PROTEINS;

VEGETABLE PROTEIN; EMULSION; PROTEIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CONDUCTANCE; CONTROLLED STUDY; DISPERSION; EMULSION; EXTRACTION; HYDROPHOBICITY; ISOELECTRIC POINT; LINSEED; MOISTURE; MOLECULAR WEIGHT; MUCILAGE; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN STABILITY; REFRACTION INDEX; SOLUBILITY; SOLVENT EXTRACTION; SURFACE PROPERTY; ZETA POTENTIAL; CHEMISTRY; FLAX;

EMULSIONS; FLAX; PROTEINS;

EID: 84982861775     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.002     Document Type: Article

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