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- W2079183948 abstract "Detoxified rapeseed protein preparations with high protein content (>90 %) produced by extraction, ultra-and diafiltration, have a very good solubility and excellent foaming properties (better than egg white). The emulsifying properties (emulsifying activity and emulsion stability) are moderate. The N-solubility profile of these preparations (albumin and globulin mixing) has been influenced by phytic acid (PA). It is possible to observe a shift of the isoelectric range to lower pH-values and parallel a decrease of solubility if the amount of PA (3, 5, 10 %) is increased. The foaming properties have also been dependent on the PA content. A higher concentration of PA (3, 5, 10 %) causes a decrease in the foaming activity. The results have been discussed concerning the interactions between PA and proteins." @default.
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- W2079183948 date "1991-01-01" @default.
- W2079183948 modified "2023-09-30" @default.
- W2079183948 title "Selected functional properties of detoxified rapeseed protein preparations effected by phytic acid" @default.
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- W2079183948 doi "https://doi.org/10.1002/food.19910350610" @default.
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