Influence of pH on structure and function of amaranth (Amaranthus hypochondriacus) protein isolates

Cereal Chemistry

Volumn 87, Issue 5, 2010, Pages 448-453

  Abugoch, Lilian E ^a   Martínez, Nora E ^b   Añón, María Cristina ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; CHROMATOGRAPHIC ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; EMISSION SPECTROSCOPY; GROUNDWATER; PROTEINS;

ACID MEDIA; ALKALINE EXTRACTION; AMARANTHUS; FUNCTIONAL PROPERTIES; GEL-FILTRATION; INFLUENCE OF PH; NATIVE STATE; PROTEIN ISOLATES; PROTEINS STRUCTURES; THERMAL TRANSITIONS;

DENATURATION;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS;

EID: 77957596321     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-09-09-0125     Document Type: Article

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