Functional properties and applications of HPP prepared from tomato seeds, orange seeds, peaspod wastes and corn gluten [Egypt].
1988
Gafar H. | Shehata A.E. | Mostafa E.K. | El Iraki S.M.
The functional properties of the hydrolyzed plant proteins (HPP) are influenced by the source of protein used, method and condition of preparation. The particular functionality required varied from one food product to another and no one protein hydrolyzate will possos all the desired functional properties. The increase in popularity of natural food may prompt more food manufactures to achieve the functional properties required using natural HPP. Four hydrolyzed plant proteins were prepared using tomato seeds, orange seeds, peaspod wastes and corn gluten. The function properties studied were, anti-oxidant activity-fat absorption capacity, emulsification capacity and foaming properties. The prepared HPPs were used as flavour improver in dehydrated lentil soup as well as canned green peas. The products obtained were sensory evaluated.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer