Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts

High hydrostatic pressure treatments could increase the protein solubility (200 MPa), water holding capacity (400 MPa), and oil holding capacity (400 MPa) of pine nuts protein fractions, respectively. The exposed sufhydryl content for albumin was highest at 100 MPa while for other fractions it was 4...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 1 vom: 27. Jan., Seite 53-66
1. Verfasser:	Cao, Baiying (VerfasserIn)
Weitere Verfasser:	Fang, Li, Liu, Chunlei, Min, Weihong, Liu, Jingsheng
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Fourier transform infrared spectroscopy High hydrostatic pressure pine nuts protein protein functionality scanning electron microscope Plant Extracts Plant Proteins