Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Buckwheat albumin is a promising functional food material that can suppress postprandial blood glucose elevation. Here, we studied the physicochemical and functional properties of buckwheat albumin such as thermal resistance, solubility, and emulsifying and foaming properties to evaluate its potenti...

Full description

Bibliographic Details
Main Authors: Kazumi Ninomiya, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Future Foods
Subjects:
Buckwheat albumin
Thermal stability
Emulsifying property
Foaming property
Enzymatic hydrolysis
α-Amylase inhibitor
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352200065X

Internet

http://www.sciencedirect.com/science/article/pii/S266683352200065X

Similar Items