Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds

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Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties. Extraction was carried out at pH 10 or 12, whereas precipitation pH was fixed at 4.5. Samples were named as CPI10 or CPI12, according to their e...

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Autores principales: López, Débora Natalia, Ingrassia, Romina, Busti, Pablo Andrés, Bonino, Julia, Delgado, Juan Francisco, Wagner, Jorge Ricardo, Boeris, Valeria, Spelzini, Darío
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier 2018
Materias:
Vegetable Protein
Alkaline Extraction
Thermal Stability
Spectroscopic Characterization
Salvia hispanica L.
Chia
Acceso en línea:http://hdl.handle.net/2133/11421
http://hdl.handle.net/2133/11421
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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