ISOLATION AND TASTE IMPROVEMENT OF TARTAR Y BUCKWHEAT PROTEIN BY ISOELECTRIC PRECIPITATION

Authors
KAWAKAMI A KAYAHARA H TADASA K UJIHARA A
Citation
A. Kawakami et al., ISOLATION AND TASTE IMPROVEMENT OF TARTAR Y BUCKWHEAT PROTEIN BY ISOELECTRIC PRECIPITATION, J JPN SOC F, 41(7), 1994, pp. 481-484
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
41
Issue
7
Year of publication
1994
Pages
481 - 484
Database
ISI
SICI code
1341-027X(1994)41:7<481:IATIOT>2.0.ZU;2-X
Abstract
Extraction of protein from common buckwheat was investigated to improv e low digestibility of buckwheat. Furthermore, the improvement of tast e of tartary buckwheat was conducted by using a protein extraction pro cedure, in which the buckwheat protein mainly consisting of globulin w as recovered by isoelectric precipitation. In this case, the extractio n temperature influenced greatly on a yield of the protein. The protei n extracted from tartary buckwheat had no bitter taste.