Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties

This work evaluated the impacts of pH and sodium chloride (NaCl) concentration on some functional properties, in vitro protein digestibility, and amino acid profile of sesame (Sesamum indicum) protein isolate (SPI) produced using simultaneous recovery of protein and oil technique. The emulsion activ...

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Detalles Bibliográficos
Autores principales: Fasuan, Temitope O., Gbadamosi, Saka O., Omobuwajo, Taiwo O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145213/
https://www.ncbi.nlm.nih.gov/pubmed/30258616
http://dx.doi.org/10.1002/fsn3.743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145213/
https://www.ncbi.nlm.nih.gov/pubmed/30258616
http://dx.doi.org/10.1002/fsn3.743

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