Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Food Chemistry

Volumn 218, Issue , 2017, Pages 207-215

  Hou, Furong ^a   Ding, Wenhui ^a,b   Qu, Wenjuan ^a   Oladejo, Ayobami Olayemi ^a,c   Xiong, Feng ^a   Zhang, Weiwei ^a   He, Ronghai ^a   Ma, Haile ^a  

^a JIANGSU UNIVERSITY   (China)

^b Binhai Economic and Technological Development Zone   (China)

^c UNIVERSITY OF UYO   (Nigeria)

Author keywords

Alkaline extraction; Functional and structural properties; Lysinoalanine; RRPI

Indexed keywords

COVALENT BONDS; EMULSIFICATION; EXTRACTION; NUTRIENTS; STRUCTURAL PROPERTIES;

ALKALI CONCENTRATIONS; ALKALI SOLUTIONS; ALKALINE EXTRACTION; FOAMING PROPERTIES; LYSINOALANINE; PROTEIN ISOLATES; RRPI; SURFACE HYDROPHOBICITY;

PROTEINS;

ALKALI; CYSTEINE; DISULFIDE; LYSINE; LYSINOALANINE; PLANT PROTEIN; RICE RESIDUE PROTEIN ISOLATE; THIOL; UNCLASSIFIED DRUG; PLANT EXTRACT;

ARTICLE; CONCENTRATION (PARAMETERS); DISULFIDE BOND; EMULSION; FOAMING; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; NUTRITIONAL VALUE; PEPTIDE SYNTHESIS; PROTEIN CONTENT; PROTEIN FUNCTION; PROTEIN ISOLATION; PROTEIN STRUCTURE; RICE; SOLUBILITY; SURFACE PROPERTY; CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; ORYZA;

ALKALIES; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LYSINOALANINE; ORYZA; PLANT EXTRACTS; PLANT PROTEINS; SOLUBILITY;

EID: 84987875878     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.064     Document Type: Article

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