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

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

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作者：Furong Hou^a ; Wenhui Ding^a ; ^b ; Wenjuan Qu^a ; Ayobami Olayemi Oladejo^a ; ^c ; Feng Xiong^a ; Weiwei Zhang^a ; Ronghai He^a ; ^{heronghai1971@126.com" class="auth_mail" title="E-mail the corresponding author} ; Haile Ma^a
关键词：RRPI ; Alkaline extraction ; Functional and structural properties ; Lysinoalanine
刊名：Food Chemistry
出版年：2017
出版时间：1 March 2017
年：2017
卷：218
期：Complete
页码：207-215
全文大小：1622 K

文摘

•: Alkaline concentration above 0.03 M may cause nutrient or safety problems in extraction of rice residue protein.
•: Alkaline extraction may influence functional or structural properties of rice residue protein.
•: The LAL formation depends on the alkali concentration.

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