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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted...
Gespeichert in:
| Veröffentlicht in: | Food Sci Anim Resour |
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| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6728818/ https://ncbi.nlm.nih.gov/pubmed/31508594 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e56 |
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