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Evaluation of the foaming properties of cottonseed protein isolates

✍ Scribed by E Tsaliki; U Kechagia; G Doxastakis

Book ID: 114199966
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 297 KB
Volume: 16
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(02)00030-9

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Table 1 Influence of acetylation degree on gelling properties of solutions of broad bean protein isolates Product Gel firmness Short characterization of the gel WaI Unmodified protein isolate 0.9 No gel, viscous pulp Acetylated protein isolate; acetylation degree z 68% 7.4 Soft gel, brittle structur