Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates
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- 作者：Mudasir Ahmad Malik ; malikfet@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Charanjiv Singh Saini
- 关键词：Sunflower ; Protein isolate ; Polyphenols ; Functional properties ; Rheological properties
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：705-715
- 全文大小：892 K
文摘
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Protein isolates obtained from kernel meal had better functional and rheological properties.
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Functional properties of protein isolates were improved after removal of polyphenols.
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Colour of protein isolates improved after polyphenol removal.
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Presence of polyphenols in protein isolates decrease the available lysine content.
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Protein isolates with polyphenols formed less elastic and more viscous gel.