Effect of extraction method on functional properties of flaxseed protein concentrates
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- 作者：Mina Tirgara ; mina.tirgar@postgrad.otago.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Patrick Silcocka ; pat.silcock@otago.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Alan Carneb ; alan.carne@otago.ac.nz" class="auth_mail" title="E-mail the corresponding author ; E. John Bircha ; john.birch@otago.ac.nz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Extraction method ; Protein concentrate ; Flaxseed ; Pea ; Physicochemical/emulsifying property
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：417-424
- 全文大小：1180 K
文摘
New methodologies to extract protein concentrates from flaxseed meal by-product.
Production of protein concentrates with a greatly reduced content of mucilage.
Evaluation the functional properties of three new flaxseed protein concentrates.
Formation of stable oil in water emulsions within new emulsifiers.
New study to compare flaxseed protein concentrates with pea protein concentrate.