Proteins isolated from tomato seeds

被引：2

作者：

Salikhova, SR ^{[1
]}

Piyakina, GA ^{[1
]}

Yunusov, TS ^{[1
]}

机构：

[1] Acad Sci Republ Uzbekistan, Inst Chem Plant Subst, Tashkent, Uzbekistan

来源：

CHEMISTRY OF NATURAL COMPOUNDS | 1999年 / 35卷 / 05期

关键词：

D O I：

10.1007/BF02323299

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

Proteins isolated from tomato seeds are characterized. The solubility and other useful properties are investigated. The most stable emulsions are formed from the proteins precipitation at pH 5.0.

引用

页码：572 / 574

页数：3

共 8 条

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[2] TOMATO SEED PROTEIN-CONCENTRATES - EFFECTS OF METHODS OF RECOVERY UPON YIELD AND COMPOSITIONAL CHARACTERISTICS
LATLIEF, SJ
KNORR, D
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (06) : 1583 - 1586
[3] Piyakina GA, 1995, KHIM PRIR SOEDIN+, P594
[4] Piyakina GA, 1998, KHIM PRIR SOEDIN+, P537
[5] PIYAKINA GA, 1988, THESIS TASHKENT
[6] RAHMA E H, 1986, Egyptian Journal of Food Science, V14, P221
[7] EFFECT OF ACETYLATION AND SUCCINYLATION OF COTTONSEED FLOUR ON ITS FUNCTIONAL-PROPERTIES
RAHMA, EH
RAO, MSN
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) : 352 - 355
[8] SAULEBEKOVA MS, 1991, PISHCHEVAYA PROMST, V12, P44

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