Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods

Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE) may have poor emulsification properties for food applications. In this study, the components in the APE fractionations obtained by size exclu...

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Detalles Bibliográficos
Autores principales: Lin, Zexin, Wei, Han, Zhang, Yufei, Liu, Pai, Liu, Yongxue, Huang, Zhensheng, Lv, Xucong, Zhang, Yanyan, Zhang, Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9396047/
https://www.ncbi.nlm.nih.gov/pubmed/36017450
http://dx.doi.org/10.1016/j.crfs.2022.07.016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9396047/
https://www.ncbi.nlm.nih.gov/pubmed/36017450
http://dx.doi.org/10.1016/j.crfs.2022.07.016

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