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

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Abstract: 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...

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Detalles Bibliográficos
Autores principales: López, Débora Natalia, Ingrassia, Romina, Busti, Pablo, Bonino, Julia, Delgado, Juan Francisco, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
CHIA
PROTEINAS VEGETALES
INDUSTRIA ALIMENTARIA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9497
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina

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