Effect of processing on the content of some biologically active compounds in legume protein preparations
1998
Porzucek, H.
Considering quantitative changes of flour compounds during extraction (with dilute alkali), precipitation (at the isoelectric point) and modification of protein (acylated or succinylated) it can be stated that it is possible to apply the seeds of examined legumes to produce protein preparations. The range of the changes was dependent on legume species and varieties, and also on the kind of chemical modification. Pea and lupin were more sensitive to modification than those of bean. Pea seeds were the most useful, especially for acetylation
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书目信息
出版者
Wydawnictwo SGGW
页码
87 p.
其它主题
Isolat proteique; Composicion quimica; Concentrados de proteina; Proteine de cereale; Oligosacaridos; Experimentacion; Feve; Liofilizacion; Concentre de proteine; Acilacion; Variete; Proteinas de cereales; Aislado de proteinas
语言
抛光
注释
Summary (En)
7 fig., 28 tables; Bibliography p. 69-85
ISBN
83-00-03115-4
翻译的标题
Zmiany niektorych zwiazkow biologicznie aktywnych w procesie otrzymywania preparatow bialkowych z nasion roslin straczkowych
类型
Summary; Bibliography
团体作者
Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Oceny Jakosci Zywnosci
1998-08-15
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