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Influence of pH and salt concentration on protein solubility, emulsifying and foaming properties of sesame protein concentrate

✍ Scribed by U. E. Inyang; A. O. Iduh

Book ID
112765192
Publisher
Springer-Verlag
Year
1996
Tongue
English
Weight
413 KB
Volume
73
Category
Article
ISSN
0003-021X

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## Abstract The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the m