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Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties

✍ Scribed by Firouz Jahaniaval; Yukio Kakuda; Varghese Abraham; Massimo F. Marcone

Book ID
117671956
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
753 KB
Volume
33
Category
Article
ISSN
0963-9969

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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