Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions

Proteins from the full and defatted flours of L. angustifolius cv Jurien and L. albus cv Murringo were prepared using alkaline extraction and iso-electric precipitation. Isolates were either freeze dried or spray dried or pasteurized at 75 ± 3 °C/5 min before freeze-drying. Various structural proper...

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Detalles Bibliográficos
Autores principales: Devkota, Lavaraj, Kyriakopoulou, Konstantina, Bergia, Robert, Dhital, Sushil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001375/
https://www.ncbi.nlm.nih.gov/pubmed/36900425
http://dx.doi.org/10.3390/foods12050908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001375/
https://www.ncbi.nlm.nih.gov/pubmed/36900425
http://dx.doi.org/10.3390/foods12050908

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