| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539573 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Bisulphites, citric and ascorbic acid inhibited sweet potato oxidative browning. ⺠Oxidative browning inhibitors reduced sweet potato protein recovery. ⺠Sweet potato proteins had low phytic acid and trypsin inhibitor but high tannin. ⺠Sweet potato proteins are rich in sulphur-containing amino acid. ⺠Membrane and isoelectric processed sweet potato proteins had high thermal stability.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lawrence A. Arogundade, Tai-Hua Mu,