Ultrasonic-assisted extraction and functional properties of wampee seed protein
Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holdin...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-11-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027102&lng=en&tlng=en |