Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray drying

2021 ◽  
Author(s):  
François Potin ◽  
Elisa Goure ◽  
Samuel Lubbers ◽  
Florence Husson ◽  
Rémi Saurel
Keyword(s):  
Spray Drying ◽  
Functional Properties ◽  
Alkaline Extraction ◽  
Protein Concentrate

EFFECT OF FREEZE DRYING, SPRAY DRYING, AND STABILIZERS ON FUNCTIONAL CHARACTERISTICS OF FISH PROTEIN CONCENTRATE

1974 ◽  
Vol 37 (2) ◽  
pp. 78-82 ◽  
Author(s):  
Jamshid Rasekh
Keyword(s):  
Bulk Density ◽  
Spray Drying ◽  
Functional Properties ◽  
Freeze Drying ◽  
Tween 80 ◽  
Soy Flour ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Water Binding ◽  
Water Swelling

A study was conducted to define some of the functional properties of IPA extracted hake FPC (fish protein concentrate). Also, we investigated possible methods of improving the functional properties of FPC by foaming a water slurry and adding stabilizers and then spray drying or freeze drying. Certain functional properties such as bulk density, pH, wettability, percent overrun, emulsion stability, emulsion capacity, water swelling index and water binding index, and suspended solids were measured. The results were compared with soy flour and soy isolate. Spray drying or freeze drying of an aqueous slurry of FPC brought about the following significant changes: (a) made a totally wettable material, (b) slightly increased water swelling index and water binding index, (c) reduced the bulk density, and (d) the stabilizer Tween 80 improved the overrun of the whipped product.

scholarly journals Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

2021 ◽  
Vol 68 ◽  
pp. 102636
Author(s):  
Wanqing Jia ◽  
Elvira Rodriguez-Alonso ◽  
Marine Bianeis ◽  
Julia K. Keppler ◽  
Atze Jan van der Goot
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Rapeseed Protein ◽  
Food Applications

Functional properties of native and cheese whey protein concentrate powders

2007 ◽  
Vol 60 (4) ◽  
pp. 277-285 ◽  
Author(s):  
ANTTI T HEINO ◽  
JANNE O UUSI-RAUVA ◽  
PIRJO R RANTAMÄKI ◽  
OLLI TOSSAVAINEN
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Cheese Whey ◽  
Whey Protein Concentrate ◽  
Protein Concentrate
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