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...

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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

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