Effect of extraction method on functional properties of flaxseed protein concentrates
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- 作者：Mina Tirgar<sup>asup><sup> ; sup><sup>mina.tirgar@postgrad.otago.ac.nz" class="auth_mail" title="E-mail the corresponding authorsup> ; Patrick Silcock<sup>asup><sup> ; sup><sup>pat.silcock@otago.ac.nz" class="auth_mail" title="E-mail the corresponding authorsup> ; Alan Carne<sup>bsup><sup> ; sup><sup>alan.carne@otago.ac.nz" class="auth_mail" title="E-mail the corresponding authorsup> ; E. John Birch<sup>asup><sup> ; sup><sup>john.birch@otago.ac.nz" class="auth_mail" title="E-mail the corresponding authorsup>
- 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
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New methodologies to extract protein concentrates from flaxseed meal by-product.
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Production of protein concentrates with a greatly reduced content of mucilage.
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Evaluation the functional properties of three new flaxseed protein concentrates.
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Formation of stable oil in water emulsions within new emulsifiers.
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New study to compare flaxseed protein concentrates with pea protein concentrate.