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protein source

Catalogue: GRDC Updates
Some canola proteins have good technological functionality compared to proteins currently being used for food manufacturing... Our study shows that globulin extracts had significantly higher emulsifying capacity (EC) than albumin extracts and SoyPI at all pH values tested (Figure 1)... The same trend was observed for SoyPI except for pH 9 at which SoyPI-stabilised emulsion had smaller droplet compared to that of globulin extracts even though the EC was not as good...
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