Protein Fractions of Jackfruit Leaf Flour and Protein Concentrate: Amino Acid Profile, Functional Properties and Thermal Analysis

This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydrosolubility, emulsifying, foaming, and thermal pro...

Полное описание

Библиографические подробности

Главные авторы:	Carolina Calderon-Chiu, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2024-10-01
Серии:	Applied Sciences
Предметы:	<i>Artocarpus heterophyllus</i> agro-industrial by-products green biomass plant protein osborne fraction emulsifier
Online-ссылка:	https://www.mdpi.com/2076-3417/14/20/9155
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!