The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake.

Ahlström, Cecilia; Thuvander, Johan; Rayner, Marilyn; Matos, María; Gutiérrez, Gemma; Östbring, Karolina

Ahlström, Cecilia; Thuvander, Johan; Rayner, Marilyn; Matos, María; Gutiérrez, Gemma; Östbring, Karolina.

Afiliação

Ahlström C; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Thuvander J; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Rayner M; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Matos M; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
Gutiérrez G; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
Östbring K; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.

Molecules ; 27(9)2022 May 05.

Article em En | MEDLINE | ID: mdl-35566309

Assuntos

Brassica napus; Brassica rapa; Brassica napus/química; Brassica rapa/química; Emulsões/química; Concentração de Íons de Hidrogênio; Proteínas de Plantas/química

Palavras-chave

emulsion stability; plant proteins; protein extraction; protein recovery; rapeseed press cake

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Brassica napus / Brassica rapa Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Suécia

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