Searching new protein sources is essential due to an increase in protein demand. In this study, rambutan seed albumin concentrate (RSAC) with the protein content of was isolated from defatted rambutan seed meal. The effects of pH and sodium chloride concentration on solubility and functional properties of RSAC were investigated. RSAC had minimum solubility at pH 4,.Invite you to consult the documentation. | See discussions, stats, and author profiles for this publication at: Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate Article in International Journal of Food Science & Technology · March 2016 DOI: CITATIONS READS 0 82 5 authors, including: Milk Papy Thu Tra Thi Tran Ho Chi Minh City University of Technology (H Ho Chi Minh City University of Technology (H 1 PUBLICATION 0 CITATIONS 5 PUBLICATIONS 1 CITATION SEE PROFILE SEE PROFILE Van Viet Man Le Ho Chi Minh City University of Technology (H 39 PUBLICATIONS 221 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Nutrition for Vegetarian View project All content following this page was uploaded by Van Viet Man Le on 04 March 2016. The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately. International Journal of Food Science and Technology 2016 1 Original article Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate Huynh Thanh Hai Vuong, Ngoc Minh Chau Tran, Thi Thu Tra Tran, Nu Minh Nguyet Ton & Van Viet Man Le* Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam (Received 1 December 2015; Accepted in revised form 10 February 2016) Summary Searching new protein sources is essential due to an increase in protein demand. In this study, rambutan seed albumin concentrate (RSAC) with the protein content of was isolated from defatted rambutan seed meal. The effects of pH and sodium chloride concentration on solubility and functional properties of RSAC were .
