Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein

As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by...

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Detalhes bibliográficos

Principais autores:	Jian Zhang, Yingying Zou, Bowen Yan, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-01-01
Colecção:	Current Research in Food Science
Assuntos:	Spirulina platensis protein Microwave Water bath Protein structure Digestibility
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2665927123001491
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