Effect of Biopolymer Mixing Ratios and Aqueous Phase Conditions on the Interfacial and Emulsifying Properties for Lentil Protein Isolates- κ-carrageenan, -i-carrageenan Complexes

2021 ◽  
Author(s):  
Yingxin Wang ◽  
Supratim Ghosh ◽  
Michael Nickerson
Keyword(s):  
Aqueous Phase ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Mixing Ratios

Evaluation of the emulsifying properties of cottonseed protein isolates

2004 ◽  
Vol 18 (4) ◽  
pp. 631-637 ◽  
Author(s):  
E. Tsaliki ◽  
S. Pegiadou ◽  
G. Doxastakis
Keyword(s):  
Emulsifying Properties ◽  
Cottonseed Protein ◽  
Protein Isolates

Functional properties of ?cotton protein.? II. Emulsifying properties of cotton protein isolates obtained by extraction with acid

1986 ◽  
Vol 22 (3) ◽  
pp. 331-333
Author(s):  
A. L. Li ◽  
A. N. Gurov ◽  
T. S. Yunusov ◽  
M. T. Turakhozhaev ◽  
T. T. Shakirov ◽  
...  
Keyword(s):  
Functional Properties ◽  
Emulsifying Properties ◽  
Protein Isolates

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

2015 ◽  
Vol 11 (1) ◽  
pp. 43-51 ◽  
Author(s):  
Yakoub Ladjal-Ettoumi ◽  
Hafid Boudries ◽  
Mohamed Chibane ◽  
Alberto Romero
Keyword(s):  
Physicochemical Characterization ◽  
Emulsifying Properties ◽  
Protein Isolates

Emulsifying properties of soy protein isolates obtained by microfiltration

2002 ◽  
Vol 82 (3) ◽  
pp. 267-272 ◽  
Author(s):  
Bernard E Chove ◽  
Alistair S Grandison ◽  
Michael J Lewis
Keyword(s):  
Soy Protein ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates

scholarly journals Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

LWT ◽  
2012 ◽  
Vol 45 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Jorge L. Ventureira ◽  
Agustín J. Bolontrade ◽  
Francisco Speroni ◽  
Elisabeth David-Briand ◽  
Adriana A. Scilingo ◽  
...  
Keyword(s):  
Emulsifying Properties ◽  
Protein Isolates ◽  
Amaranthus Hypochondriacus

Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates

2004 ◽  
Vol 10 (4) ◽  
pp. 263-267 ◽  
Author(s):  
P. S. Bora ◽  
D. Ribeiro
Keyword(s):  
Functional Properties ◽  
Extraction Yield ◽  
Emulsifying Properties ◽  
Alkaline Ph ◽  
Protein Isolates ◽  
Ph Values ◽  
Macadamia Nut ◽  
Isoelectric Ph ◽  
Ph Range ◽  
Influence Of Ph

Three protein isolates from de-fatted macadamia nut kernel flour were prepared by extraction at acidic (pH2.0), neutral (pH7.2 with 0.2M phosphate buffer containing 0.5MNaCl) and alkaline (pH12.0) conditions. Extraction at pH2.0 solubilised nearly 52.0% of the proteins present in defatted macadamia flour, while extraction with buffer (pH7.2) and alkaline pH (12.0) solubilised about 83.0% of proteins. The yield of isoelectrically precipitated protein from acidic extract (pH2.0, isolate A) was about 65.2% and from neutral (isolate B) and alkaline extracts (isolate C) was slightly over 83.0% which accounted for 33.7, 69.1 and 69.4% of the proteins present in defatted flour. The protein content of the isolates was 80.1, 92.1 and 92.0% in A, B and C isolates respectively. The functional properties of these isolates were significantly different. Isolate A presented better solubility at pH below isoelectric pH, isolate C at pH above isoelectric pH and isolate B intermediate solubility at the pH range studied. Isolate B showed best water and oil absorption capacities followed by isolate C and least by isolate A. For each isolate, the emulsifying properties were also significantly different at different pH values.

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