Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds
Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins -...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Sociedad Latinoamericana de Nutrición
2022-09-01
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Series: | Archivos Latinoamericanos de Nutrición |
Subjects: | |
Online Access: | https://www.alanrevista.org/ediciones/2022/3/art-5/ |