Chemistry of Natural Compounds

, Volume 35, Issue 5, pp 572–574 | Cite as

Proteins isolated from tomato seeds

  • S. R. Salikhova
  • G. A. Piyakina
  • T. S. Yunusov
Article
  • 39 Downloads

Abstract

Proteins isolated from tomato seeds are characterized. The solubility and other useful properties are investigated. The most stable emulsions are formed from the proteins precipitated at pH 5.0.

Keywords

Organic Chemistry Stable Emulsion Tomato Seed 

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Copyright information

© Kluwer Academic/Plenum Publishers 1999

Authors and Affiliations

  • S. R. Salikhova
  • G. A. Piyakina
  • T. S. Yunusov

There are no affiliations available

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