Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions-Reference-Cited by-同舟云学术

Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions

Published:2015-03-16 Issue:11 Volume:63 Page:2997-3003
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rommi Katariina¹,Ercili-Cura Dilek¹,Hakala Terhi K.¹,Nordlund Emilia¹,Poutanen Kaisa¹,Lantto Raija¹

Affiliation:

1. VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland

Funder

Suomen Akatemia

Seventh Framework Programme

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01077

Reference39 articles.

1. Effects of prepress-solvent extraction on the nutritional value of canola meal for broiler chickens

2. A survey of variation in the chemical composition of commercial canola meal produced in Western Canadian crushing plants

3. Distribution of Napin and Cruciferin in Developing Rape Seed Embryos

4. Large scale purification of rapeseed proteins (Brassica napus L.)

5. Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin

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