Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. E...

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Detalles Bibliográficos
Autores principales: Miedzianka, Joanna, Zambrowicz, Aleksandra, Zielińska-Dawidziak, Magdalena, Drożdż, Wioletta, Nemś, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002035/
https://www.ncbi.nlm.nih.gov/pubmed/33809328
http://dx.doi.org/10.3390/molecules26061575

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002035/
https://www.ncbi.nlm.nih.gov/pubmed/33809328
http://dx.doi.org/10.3390/molecules26061575

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