Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds

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 -...

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Bibliographic Details
Main Authors: Beatriz Noyola-Altamirano, Lilia Leticia Méndez-Lagunas, Juan Rodríguez-Ramírez, Sadoth Sandoval-Torres, Laura Victoria Aquino-González, Luis Gerardo Barriada-Bernal
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición 2022-09-01
Series:Archivos Latinoamericanos de Nutrición
Subjects:
leucaena spp.
antioxidant capacity
protein fractions
techno-functional properties
Online Access:https://www.alanrevista.org/ediciones/2022/3/art-5/

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