Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation.

Dong, Xu-Yan; Guo, Lu-Lu; Wei, Fang; Li, Ju-Fang; Jiang, Mu-Lan; Li, Guang-Ming; Zhao, Yuan-Di; Chen, Hong

Dong, Xu-Yan; Guo, Lu-Lu; Wei, Fang; Li, Ju-Fang; Jiang, Mu-Lan; Li, Guang-Ming; Zhao, Yuan-Di; Chen, Hong.

Affiliation

Dong XY; Wuhan National Laboratory for Optoelectronics, College of Life Science and Technology, Huazhong University of Science and Technology, 430074 Wuhan, Hubei, China.

J Sci Food Agric ; 91(8): 1488-98, 2011 Jun.

Article in En | MEDLINE | ID: mdl-21384382

Subject(s)

Amino Acids/analysis; Brassica rapa/chemistry; Dietary Proteins/isolation & purification; Food Handling/methods; Plant Extracts/chemistry; Plant Proteins/isolation & purification; Sonication/methods; Adsorption; Chemical Precipitation; Dietary Proteins/analysis; Emulsifying Agents; Filtration/methods; Humans; Hydrophobic and Hydrophilic Interactions; Isoelectric Point; Plant Proteins/analysis; Plant Proteins/chemistry; Seeds/chemistry; Glycine max/chemistry

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Full text: 1 Database: MEDLINE Main subject: Plant Proteins / Sonication / Dietary Proteins / Plant Extracts / Brassica rapa / Food Handling / Amino Acids Language: En Journal: J Sci Food Agric Year: 2011 Type: Article Affiliation country: China

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