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- Houde, Marika; Khodaei, Nastaran; Benkerroum, Noreddine; Karboune, Salwa
- Food chemistry 2018 v.254 pp. 367-376
- chemical precipitation, etc ; Hordeum vulgare; barley; barley protein; emulsifying properties; enzymatic treatment; enzymes; flour; molecular weight; protein concentrates; protein content; whey protein isolate; Show all 12 Subjects
- ... Protein concentrates were prepared from defatted barley (Hordeum vulgare L.) flour using alkaline and enzymatic treatments. Milder enzymatic treatments included (i) a bi-enzymatic method involving the use of starch-hydrolyzing enzymes, and (ii) a tri-enzymatic method using the former bi-enzymatic treatment followed by digestion with glucanase. The concentrate obtained through alkaline extraction ( ...
- González-Ferrero, C.; Irache, J.M.; González-Navarro, C.J.
- Food chemistry 2018 v.239 pp. 879-888
- chemical precipitation, etc ; Lactobacillus casei; Lactobacillus plantarum; bacteria; byproducts; calcium; encapsulation; gastrointestinal system; physicochemical properties; probiotics; protein concentrates; salts; shelf life; soy flour; soy protein; soybeans; soymilk; spray drying; viability; Show all 19 Subjects
- ... The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were s ...