Some aspects of the functional behaviour with water were studied for a protein concentrate from corn germ, and, in lupine seed, for the proteins of the flour and for the purified globulins. The properties studied were solubility as a function of pH and of ionic strength, water adsorption and foaming behaviour. The results are discussed.
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Riccardi, A., Cerletti, P. Functionality of protein from corn germ and lupine seed. Plant Food Hum Nutr 33, 209–214 (1983). https://doi.org/10.1007/BF01091310
- functional properties
- corn germ
- lupine proteins
- water adsorption
- water solubility
- foaming behaviour