Production and uses of protein concentrates and isolates

Authors

  • Javier Vioque Instituto de la Grasa
  • Raul Sánchez-Vioque Instituto de la Grasa
  • Justo Pedroche Instituto de la Grasa
  • María del Mar Yust Instituto de la Grasa
  • Francisco Millán Instituto de la Grasa

DOI:

https://doi.org/10.3989/gya.2001.v52.i2.384

Keywords:

Production, Protein concentrate, Protein isolate, Uses

Abstract


A review on the production of protein concentrates and isolates and their use in human foods has been carried out. The three methods usually used in the obtent ion of protein concentrates are described: extraction with water, with thermic treatment or with hydroalcoholic solutions. Also the most common methods used for the obtention of protein isolates are described, including isoelectric precipitation or protein recovery by ultrafiltration. Applications of protein isolates in human foods, such as nutritionals or functionals, are also described.

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Published

2001-04-30

How to Cite

1.
Vioque J, Sánchez-Vioque R, Pedroche J, Yust M del M, Millán F. Production and uses of protein concentrates and isolates. grasasaceites [Internet]. 2001Apr.30 [cited 2022Dec.8];52(2):127-31. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/384

Issue

Section

Research

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