Comparison of Physicochemical and Functional Properties of Idesia polycarpa Proteins from Different Extraction Sites

DOAJ (DOAJ: Directory of Open Access Journals) 2026 Open access

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Authors: X. LIU, Yongchen Liu, Jing Zhang, Jing Zhang, Zhanmei Jiang, Hongxia FENG, Mingfa SONG, Juncai HOU, Yunhe Chang
DOI: 10.13386/j.issn1002-0306.2025050176
Cited by: 0

Abstract

In this study, the physicochemical and functional properties of Idesia polycarpa whole fruit protein (IPWP), Idesia polycarpa pericarp protein (IPPP), and Idesia polycarpa seed protein (IPSP) were compared. To reveal the differences in the properties of Idesia polycarpa proteins in different extraction sites, it was also compared with commercially available soybean protein isolate (SPI) to explore the potential of Idesia polycarpa protein application. It was found that the protein content (69.13%±0.61%) and total amino acid content of IPSP were significantly higher than those of IPWP and IPPP (P

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Probiotics and Fermented Foods

Publication details

Journal / source
DOAJ (DOAJ: Directory of Open Access Journals)
Publication date
1 January 2026
Language
ZH