http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Azhari Siddeeg,Yanshun-Xu,Qixing-Jiang,Wenshui-Xia 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2
The physicochemical and functional propertiesof seinat seed flour (SSF), defatted seinat flour (DSSF),and protein isolates were studied. Protein was extractedfrom DSSF using an alkali solution with isoelectricprecipitation and freeze drying. Freeze dried seinat seedprotein isolates (FSSPI), SSF, and DSSF were evaluatedfor their physicochemical and functional properties. SSFcontained high levels of crude fat and fiber (31.13% and24.75%, respectively). FSSPI contained 91.83% proteinversus 28.58% for SSF. The amounts of potassium, themineral with the highest content, were 9,548.33, 6,439.03,and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher(p<0.05) than for DSSF and SSF. FSSPI has a significantlybetter (p<0.05) foaming capacity, water/fat absorptioncapacity, and bulk density than SSF and DSSF. FSSPI alsoshowed an emulsifying capacity comparable to commercialsoy protein isolates.