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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| 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 |