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Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility

The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared...

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Detalles Bibliográficos
Autores principales:	Jiang, Jiang, Nie, Yunqing, Sun, Xuemei, Xiong, Youling L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227346/ https://www.ncbi.nlm.nih.gov/pubmed/34199750 http://dx.doi.org/10.3390/foods10061283

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