Recovering proteins from potato juice by complexation with natural polyelectrolytes-Reference-Cited by-同舟云学术

Recovering proteins from potato juice by complexation with natural polyelectrolytes

Published:2015-07-24 Issue:10 Volume:50 Page:2160-2167
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kong Xiangzhen¹,Kong Lingzhi¹,Ying Yusang¹,Hua Yufei¹,Wang Li¹

Affiliation:

1. The Key Laboratory of Food Colloids and Biotechnology; Ministry of Education; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China

Funder

Natural Science Foundation of China

863 Program

Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Jiangnan University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride;Bartova;Journal of Agricultural and Food Chemistry,2009

4. Potato carboxypeptidase inhibitor, a T-knot protein, is an epidermal growth factor antagonist that inhibits tumor cell growth;Blanco-Aparicio;Journal of Biological Chemistry,1998

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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