Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90...

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Detalles Bibliográficos
Autores principales: Ruiz, Geraldine Avila, Opazo-Navarrete, Mauricio, Meurs, Marlon, Minor, Marcel, Sala, Guido, van Boekel, Martinus, Stieger, Markus, Janssen, Anja E. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4851711/
https://www.ncbi.nlm.nih.gov/pubmed/27212897
http://dx.doi.org/10.1007/s11483-016-9429-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4851711/
https://www.ncbi.nlm.nih.gov/pubmed/27212897
http://dx.doi.org/10.1007/s11483-016-9429-4

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