EFFECTS OF ACYLATION OF DEFATTED COTTONSEED FLOUR WITH VARIOUS ACID ANHYDRIDES ON PROTEIN EXTRACTABILITY AND FUNCTIONAL-PROPERTIES OF RESULTING PROTEIN ISOLATES

被引：15

作者：

CHOI, YR

LUSAS, EW

RHEE, KC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb05018.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1713 / 1716

页数：4

共 9 条

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[3] SUCCINYLATION OF COTTONSEED FLOUR - EFFECT ON THE FUNCTIONAL-PROPERTIES OF PROTEIN ISOLATES PREPARED FROM MODIFIED FLOUR [J].

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[6]

KRAMER A, 1977, J FOOD SCI, V43, P207

[7] COTTONSEED PROTEIN PRODUCTS - COMPOSITION AND FUNCTIONALITY [J].

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[8]

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[9] FUNCTIONAL PROPERTIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATE [J].

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