| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542699 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Acetylation caused the decrease of total and coagulable protein contents. ⺠Dose of 0.4 cm3 in modifying the PPC did not affect the essential amino acid composition. ⺠Acetylation of PPC caused significant increases in water absorption capacity in all doses of acetic anhydride. ⺠Significant decreases were observed in oil absorption capacity of PPI and PPC. ⺠Emulsion activity and stability of PPI and PPC was significantly decreased.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J. Miedzianka, A. PÄksa, M. AnioÅowska,