Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Zhang, Rui;Fang, Xuelian;Feng, Zisheng;Chen, Ming;Qiu, Xiushuang;...

通讯作者：

He, JR

作者机构：

[Fang, Xuelian; Chen, Ming; He, Jingren; Feng, Zisheng; Zhang, Rui; Wu, Muci] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Se lenium Sci & Engn, Wuhan 430023, Peoples R China.

[He, Jingren; Zhang, Rui; Wu, Muci] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Fang, Xuelian] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Qiu, Xiushuang] Hubei Yuanda Plant Technol Co Ltd, Xiangyang 441100, Peoples R China.

[Sun, Jinmeng] Hubei ShuangmingLiangmianyou Co Ltd, Huanggang 438205, Peoples R China.

通讯机构：

[He, JR ] W

Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Se lenium Sci & Engn, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Food application;Functionality;Protein extraction;Rapeseed;Sensory quality

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

439

页码：

138109

DOI：

10.1016/j.foodchem.2023.138109

基金类别：

Project of Natural Science Foundation of Hubei Province of China [2022CFB869]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150mmol·L(-1) MgCl(2)) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40% extrac...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问