Lentil protein: impact of different extraction methods on structural and functional properties

Plant proteins with improved solubility, foaming, and emulsifying properties are required to meet the demand for plant-based foods. This study evaluated the influence of alkaline extraction combined with enzyme- and ultrasound-assisted extraction on lentil protein structure and functionality. Enzyme...

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Detalles Bibliográficos
Autores principales: Miranda, Cristiane Grella, Speranza, Paula, Kurozawa, Louise Emy, Kawazoe Sato, Ana Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703575/
https://www.ncbi.nlm.nih.gov/pubmed/36451759
http://dx.doi.org/10.1016/j.heliyon.2022.e11775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703575/
https://www.ncbi.nlm.nih.gov/pubmed/36451759
http://dx.doi.org/10.1016/j.heliyon.2022.e11775

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