Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates

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Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates

机译：所选商业化的棕色和黄色金丝雀种子面粉的功能性特征和蛋白质质量和制备的分离株

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Background and Objectives Canary seed is a true cereal crop and classified as a "novel" food for human consumption. To explore potential food applications, the current study focused on evaluating the functional and nutritional properties of flours and protein isolates from glabrous (yellow and brown) canary seed.

机译：背景和目标金丝雀种子是真正的谷物作物，并被归类为“新颖”的人类食用食品。为了探索潜在的食品应用，目前的研究旨在评估面粉和蛋白质分离物的功能和营养特性来自无毛（黄色和棕色）金丝雀种子。

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《Cereal Chemistry》 |2020年第4期|共12页
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正文语种 eng
中图分类农业化学;食品工业;
关键词
canary seed; flours; functionality; isolates; protein quality;

机译：金丝雀种子;面粉;功能;分离物;蛋白质;

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专利

1. Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates [J] . Cereal Chemistry . 2020,第4期

机译：所选商业化的棕色和黄色金丝雀种子面粉的功能性特征和蛋白质质量和制备的分离株
2. Functional properties of protein fractions obtained from commercial yellow field pea {Pisum sativum L) seed protein isolate [J] . Abayomi P. Adebiyi, Rotimi E. Aluko Food Chemistry . 2011,第4期

机译：从商品黄豌豆（Pisum sativum L）种子蛋白质分离物中获得的蛋白质级分的功能特性
3. Effect of pH and temperature on selected functional properties of flour samples and protein isolate of cowpea (Vigna unguiculata) seeds [J] . Ijeoma Olawuni, Charles C.Osobie, Daniel Ebiringa Analytical chemistry . 2014,第7期

机译：pH和温度对cow豆（Vigna unguiculata）种子面粉样品和蛋白质分离物选择功能特性的影响
4. THE INFLUENCE OF DOUGH MIXING TIME ON WHEAT PROTEIN COMPOSITION AND GLUTEN QUALITY FOR FOUR COMMERCIAL FLOUR MIXTURES [C] . R. KUKTAITE, H. LARSSON, E. JOHANSSON International wheat conference . 2007

机译：面团混合时间对四种商业面粉混合物小麦蛋白组合物和麸质品质的影响
5. The Production of Protein Isolates from the Aqueous Extraction of de-hulled Yellow Mustard Flour and Determination of their Functional Properties. [D] . Hijar Soltero, Benjamin. 2013

机译：从去壳黄芥末粉的水提取物中分离出蛋白质，并确定其功能。
6. Characteristics of Color Development in Seeds of Brown- and Yellow-Seeded Heading Chinese Cabbage and Molecular Analysis of Brsc the Candidate Gene Controlling Seed Coat Color [O] . Yanjing Ren, Qiong He, Xiaomin Ma, -1

机译：大白菜种的发色特性及控制种皮颜色候选基因Brsc的分子分析
7. QUALITY ASSESSMENT OF COOKIES MADE FROM COMPOSITE FLOUR OF WHEAT, SORREL SEED PROTEIN ISOLATE AND YELLOW CASSAVA FLOURS [O] . Toibudeen Adesegun Sanni 2020

机译：小麦复合面粉，栗色种子蛋白分离物和黄色木薯粉制成的饼干质量评估

Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates

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