Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9–24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, G...

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Detalles Bibliográficos
Autores principales: Soto-Madrid, Daniela, Pérez, Nicole, Gutiérrez-Cutiño, Marlen, Matiacevich, Silvia, Zúñiga, Rommy N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9824673/
https://www.ncbi.nlm.nih.gov/pubmed/36616460
http://dx.doi.org/10.3390/polym15010110

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