Emulsifying and foaming properties of different protein fractions obtained from a novel lupin variety aluprot-cgnar○ (Lupinus luteus)

Journal of Food Science

Volumn 81, Issue 7, 2016, Pages C1699-C1706

  Burgos Díaz, César ^a   Piornos, José A ^a   Wandersleben, Traudy ^a   Ogura, Takahiro ^a   Hernández, Xaviera ^b   Rubilar, Mónica ^a,b  

^a Agri Aquaculture Nutritional Genomic Center (CGNA)   (Chile)

^b UNIVERSIDAD DE LA FRONTERA   (Chile)

Author keywords

AluProt CGNA; Emulsifying property; Foaming property; Lupinus luteus; Protein fractions

Indexed keywords

ALBUMINOID; CONGLUTIN-GAMMA PROTEIN, LUPINUS ANGUSTIFOLIUS; EMULSION; PLANT PROTEIN;

ANALYSIS; CHEMISTRY; EMULSION; HUMAN; LUPIN; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; SOYBEAN;

ALBUMINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HUMANS; LUPINUS; PLANT PROTEINS; SEEDS; SOLUBILITY; SOYBEANS; VEGETABLE PROTEINS;

EID: 85028255091     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13350     Document Type: Article

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