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University of Illinois at Urbana-Champaign
Effect of Ph Manipulation During Aqueous Extraction of Peanut Proteins
Abstract
dc:descriptionIn general, heating at 60(DEGREES)C for 30 minutes increases protein solubility. However, heating the pH 6 extract caused the pH to shift toward the isoelectric region, and lowered about 40% of its solubility as measured by absorbance at 280nm.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Noor, Zuheid
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8026565
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/66976