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Functionality of protein from corn germ and lupine seed

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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

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Key words

  • functional properties
  • corn germ
  • lupine proteins
  • water adsorption
  • water solubility
  • foaming behaviour