Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a comparative evaluation, which included analyzing the amide I, surface charge and hydrophobicity, protein conformation, thermal...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Mohammad, Alrosan (author)
مؤلفون آخرون: Almajwal, Ali Madi (author), Al-Qaisi, Ali (author), Gammoh, Sana (author), Alu'datt, Muhammad H. (author), Al Qudsi, Farah R. (author), Tan, Thuan-Chew (author), Razzak Mahmood, Ammar A. (author), Maghaydah, Sofyan (author), Al-Massad, Motasem (author)
التنسيق: article
منشور في: 2024
الموضوعات:
Trehalose
Structure properties
Water solubility
Protein digestibility
الوصول للمادة أونلاين:http://dx.doi.org/10.1016/j.fochx.2024.101397
https://www.sciencedirect.com/science/article/pii/S2590157524002840
http://hdl.handle.net/10576/59277
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