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- W2362978407 abstract "In this study,bitter almond protein was prepared through the combined use of diluted salt solution extraction and isoelectric point-salt precipitation.The effects of pH,NaCl concentration,protein concentration and temperature on functional properties(solubility,water-holding capacity,oil-absorbing capacity,emulsifying capacity,emulsion stability,foaming capacity and foam stability) of bitter almond protein were investigated systematically.The results showed that the solubility,water-holding capacity,emulsifying capacity and emulsion stability,foaming capacity of bitter almond protein were the lowest around isoelectric point(pI 4.1).The solubility,emulsifying properties and foaming properties could be improved with increasing NaCl concentration from 0 to 0.8 mol/L.However,higher level of NaCl concentration had a negative effect on these properties.The emulsifying and foaming properties of bitter almond protein were improved by increasing the protein concentration,but at a level of 3-4 g/100 mL,no obvious change in emulsifying capacity,emulsion stability,foaming capacity or foam stability was observed.Functional properties were significantly improved by suitable heating,but exposure to excessive heat caused a continuous decrease in the various functional properties." @default.
- W2362978407 created "2016-06-24" @default.
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- W2362978407 date "2013-01-01" @default.
- W2362978407 modified "2023-09-24" @default.
- W2362978407 title "Functional Properties of Bitter Almond Protein" @default.
- W2362978407 hasPublicationYear "2013" @default.
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