Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90...

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Detalles Bibliográficos
Publicado en:Food Biophys
Main Authors: Ruiz, Geraldine Avila, Opazo-Navarrete, Mauricio, Meurs, Marlon, Minor, Marcel, Sala, Guido, van Boekel, Martinus, Stieger, Markus, Janssen, Anja E. M.
Formato: Artigo
Idioma:Inglês
Publicado: Springer US 2016
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Original Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4851711/
https://ncbi.nlm.nih.gov/pubmed/27212897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11483-016-9429-4
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