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Digitale Medien

DENSITY SEPARATION OF PROTEIN FROM OAT FLOUR IN NONAQUEOUS SOLVENTS (1978)

CLUSKEY, J. E. ; WU, Y. V. ; WALL, J. S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 43 (1978), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Protein and carbohydrate fractions in oat flour were separated on the basis of density using nonaqueous solvent systems. Optimum solvent densities and solvent:flour ratios for maximum yield of protein fraction were determined. Fractions with over 70% protein content can be separated; however, they represent only about 40% of the protein available in the flour. The carbohydrate fraction contains about 10% protein, with approximately half the protein available in the flour remaining in this fraction. Functional properties of the protein fractions such as hydration capacity, emulsifying activity, emulsion stability and nitrogen solubilities were determined.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02418.x

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