Effects of extraction pH of chia protein isolates on functional properties

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Abstract: The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction...

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Autores principales: López, Débora Natalia, Ingrassia, Romina, Busti, Pablo, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
CHIA
PROTEINAS VEGETALES
PH
GELIFICACION
INDUSTRIA ALIMENTARIA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9496
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina

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