SAFFLOWER PROTEIN ISOLATES - FUNCTIONAL-PROPERTIES IN SIMPLE SYSTEMS AND BREADS

被引：20

作者：

BETSCHART, AA

FONG, RY

HANAMOTO, MM

机构：

[1] Usda Western Regional Research Center, Berkeley, California, 94710

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Functional properties of safflower protein isolates (SPI), including nitrogen solubility, foaming capacity and stability, emulsification activity and stability, water and fat binding capacities, and bread baking properties were investigated. Extraction, precipitation, neutralization and drying methods influenced functionality. SPI precipitated at pH 6 was more soluble at acidic pH values and performed more favorably in wheat flour breads than did SPI precipitated at pH 5. The incorporation of 5 and 10% SPI into breads resulted in increases of ≃ 25 and 50% in protein, respectively. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1022 / &

共 26 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] SAFFLOWER PROTEIN ISOLATES - INFLUENCE OF RECOVERY CONDITIONS UPON COMPOSITION, YIELD AND PROTEIN QUALITY [J].