Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates

Food and Bioprocess Technology

Volumn 10, Issue 3, 2017, Pages 543-555

  Ochoa Rivas, Ariana ^a   Nava Valdez, Yazel ^a   Serna Saldívar, Sergio O ^a   Chuck Hernández, Cristina ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Alkaline extraction; Functional properties; Microwave; Peanut; Protein isolate; Ultrasound

Indexed keywords

EMULSIFICATION; MICROSTRUCTURE; MICROWAVES; NITROGEN; OILSEEDS; PROTEINS; SOLUBILITY; ULTRASONICS; WATER ABSORPTION;

ALKALINE EXTRACTION; ASSISTED EXTRACTIONS; EMULSIFYING ACTIVITY; FREE AMINO NITROGENS; FUNCTIONAL PROPERTIES; PEANUT; PROTEIN ISOLATES; SECONDARY STRUCTURES;

EXTRACTION;

EID: 85001850181     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1838-3     Document Type: Article

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