Comparative studies on the functional properties of various protein concentrate preparations of peanut protein
作者： Haiwen Wu , Qiang Wang , Tiezheng Ma , Jiajia Ren
DOI: 10.1016/J.FOODRES.2008.12.006
关键词: Precipitation (chemistry) 、 Isoelectric point 、 Protein solubility 、 Water holding 、 Ingredient 、 Alcohol 、 Chromatography 、 Chemistry
摘要: The effect of different preparations on the functional properties peanut protein concentrates was studied. Peanut were isolated from defatted flour by isoelectric precipitation, alcohol precipitation combined with alkali solution and their (protein solubility, water holding/oil binding capacity, emulsifying capacity stability, foaming rheology) evaluated. results showed that stability prepared best all products. But had better which significantly other concentrate methods lower than flour. gel indicated they a potential food ingredient.
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