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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...

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Principais autores: Carolina Calderon-Chiu, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-10-01
Serier:Applied Sciences
Fag:
<i>Artocarpus heterophyllus</i>
agro-industrial by-products
green biomass
plant protein
osborne fraction
emulsifier
Online adgang:https://www.mdpi.com/2076-3417/14/20/9155
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