Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice
The contribution deals with thermal stability and re-solubility of potato tuber proteins isolated by ethanol precipitation from industrial potato fruit juice. The protein isolate was exposed to the temperatures ranging from 25°C to 70°C. Patatin, the tuber protein with a high nutritious value, was d...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2008-12-01
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| Series: | Research in Agricultural Engineering |
| Subjects: | |
| Online Access: | https://rae.agriculturejournals.cz/artkey/rae-200804-0003_effect-of-heat-treatment-on-re-solubility-of-potato-proteins-isolated-from-industrial-potato-fruit-juice.php |