کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224504 | 464446 | 2010 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Simplified fractionation process for linseed meal by alkaline extraction – Functional properties of protein and fibre fractions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
A simplified linseed meal fractionation procedure for the extraction of protein and fibre has been developed. Response-surface methodology was used to investigate optimal parameters for linseed meal extraction. Based on the data of this extraction screening, the process technology was transferred to the pilot scale, obtaining a soluble protein and fibre containing fraction, and an insoluble fibre fraction. Water-binding and oil-binding capacities, protein solubility, emulsification capacity and foaming activity of the products were measured. The results indicated excellent functional properties of the two fractionation products, applicable especially to bakery products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 99, Issue 1, July 2010, Pages 49–54
Journal: Journal of Food Engineering - Volume 99, Issue 1, July 2010, Pages 49–54
نویسندگان
Klaus Mueller, Peter Eisner, Eva Kirchhoff,