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Surface and emulsification properties of a new gum extracted from Portulaca oleracea L.

✍ Scribed by N. Garti; Y. Slavin; A. Aserin

Book ID: 114200905
Publisher: Elsevier Science
Year: 1999
Tongue: English
Weight: 384 KB
Volume: 13
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(98)00082-4

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## Abstract Flaxseed protein isolates were prepared by micellisation (FM) and isoeletric precipitation (FI). The influence of preparation conditions on composition and functional properties was investigated. Contents of 0.6% phytic acid and 2.3% pentosans were found for FI, whereas FM was almost ph