Browsing by Subject "Plant proteins"
Now showing items 1-8 of 8
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(Texas A&M University. Libraries, 1977)This study is concerned with a promising new market for peanuts, the protein ingredient market. This market is presently supplied by three groups of protein ingredients: milk ingredients, egg ingredients, and soy ingredients. ...
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(Texas A&M University. Libraries, 1988)Changes in the proteins of sorghum, pearl millet and maize after processing into tortillas or acidic and alkaline to were studied. Protein solubility, molecular weight (MW) distribution and pepsin in vitro digestibility ...
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(Texas A&M University. Libraries, 1985)Changes in functional properties of unmodified and maleylated whey protein concentrate and soy protein isolate blends were studied. Both blending and maleylation affected functional characteristics; however, effects of ...
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(Texas A&M University. Libraries, 1985)The first eleven amino acids from the amino-terminal of the basic subunits of edestin from hemp and cocosin from coconut were sequenced using the manual DABITC/PITC double coupling procedure. Similarity scores generated ...
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(Texas A&M University. Libraries, 1982)Texturized defatted soy flour was separated into protein fractions or lumps. The lumping technique consisted of successive solubilization of the capillary rheometer extrudate in water, buffer, mercaptoethanol, and sodium ...
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(Texas A&M University. Libraries, 1983)In order to understand the function of various additives in the development of texture in extruded texturized defatted soy flour, various divalent ions, sugars, proteins, and phytic acid were added to defatted soy flour ...
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(Texas A&M University. Libraries, 1992)While much has been written about the evolution of new tissues or organs, little is known about the origin of the regulatory elements that direct gene expression in new structures. Questions also arise about how new ...
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(Texas A&M University. Libraries, 1980)Research was conducted to determine the feasibility of utilizing peanut protein isolate for manufacture of cheese analogs using a simple, fast, non-ripening procedure. Emphasis was placed on the texture and melting properties ...