Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray

Food Research International

Volumn 99, Issue , 2017, Pages 971-978

  Garcia Vaquero, M ^a,c   Lopez Alonso, M ^b   Hayes, M ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Amino acid profile; Brown seaweed Himanthalia elongata; Emulsifying properties; Foaming properties; Functional properties

Indexed keywords

ALKALINITY; EMULSIFICATION; OILS AND FATS; PROTEINS; SEAWEED;

AMINO ACID COMPOSITIONS; BROWN SEAWEED; EMULSIFYING PROPERTY; ESSENTIAL AMINO ACIDS; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; OIL HOLDING CAPACITIES; WATER HOLDING CAPACITY;

AMINO ACIDS;

EMULSIFYING AGENT; FOOD ADDITIVE; PLANT PROTEIN;

AMINO ACID SEQUENCE; BROWN ALGA; CHEMISTRY; COLOR; FOOD INDUSTRY; ISOLATION AND PURIFICATION; PROCEDURES; SEAWEED; SOLUBILITY;

AMINO ACID SEQUENCE; COLOR; EMULSIFYING AGENTS; FOOD ADDITIVES; FOOD INDUSTRY; PHAEOPHYTA; PLANT PROTEINS; SEAWEED; SOLUBILITY;

EID: 85003666512     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.023     Document Type: Article

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