Effect of extraction method on functional properties of flaxseed protein concentrates.

@article{Tirgar2017EffectOE,
  title={Effect of extraction method on functional properties of flaxseed protein concentrates.},
  author={Mina Tirgar and P Silcock and Alan Carne and Edward John Birch},
  journal={Food chemistry},
  year={2017},
  volume={215},
  pages={417-24}
}
Physicochemical (zeta potential (ζ), conductivity, surface hydrophobicity (H0), protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polydispersity (PDI), emulsifying activity (EAI), and stability (ESI) indexes) properties of alkali-(A-FPC), enzymatic-(E-FPC), and enzymatic-solvent-(ES-FPC) extracted protein concentrates from flaxseed meal (FM) were investigated and compared to commercial pea protein concentrate (PPC). The yield, composition, and properties of the… CONTINUE READING

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