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protein isolate

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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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Catalogue: GRDC Updates (West)
Mention of a trade name or company in this publication does not imply endorsement of any product or company by Department of Agriculture.. Lupin has the potential to be a new food additive for human consumption, and could become a substitute for soybean protein in the food industry... Infection established early in plots containing transplants these plots had higher levels of stem and pod infection throughout the trial...
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