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Paper
Title

Evaluation of the physicochemical and functional properties of Vicia villosa protein isolate

Year: 1400
COI: FSPH01_177
Language: EnglishView: 109
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Authors

Sahar Baktash - Veterinary Medicine Student , Semnan University , Semnan. Iran
Ashkan Jebelli Javan - Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
Ana Abdolshahi - Researcher,Assistant Professor of Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
Behdad Shokrollahi Yancheshmeh - Researcher,Assistant Professor of Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

Abstract:

Vicia villosa seed a good source of protein, has desirable healthy and therapeutic properties. The physicochemical and functional features of Vicia villosa protein isolate (VVPI) were evaluated to investigate its efficiency as a food ingredient. The results indicated that VVPI had a significant solubility, foaming and emulsifying properties. Also VVPI showed a good water holding capacity (WHC) and oil absorption capacity Based on the high percentage of protein in VVPI along with good functionalit could berecommended to use in various health- enhancing food formulations.

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Paper COI Code

This Paper COI Code is FSPH01_177. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/1314627/

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Baktash, Sahar and Jebelli Javan, Ashkan and Abdolshahi, Ana and Shokrollahi Yancheshmeh, Behdad,1400,Evaluation of the physicochemical and functional properties of Vicia villosa protein isolate,International Congress of Food Science and Public Health,Tehran,https://civilica.com/doc/1314627

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Type of center: دانشگاه دولتی
Paper count: 9,182
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