Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate-Reference-Cited by-同舟云学术

Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate

Published:2024-07 Issue: Volume:445 Page:138671
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dnyaneshwar Patil Nikhil,Bains Aarti,Kaur Sawinder,Yadav Rahul,Ali Nemat,Patil Sandip,Goksen Gulden,Chawla Prince

Funder

King Saud University

Ministry of Education – Kingdom of Saudi Arabi

Publisher

Elsevier BV

Reference85 articles.

1. Modalities of Protein Denaturation and Nature of Denaturants;Acharya;International Journal of Pharmaceutical Sciences Review and Research,2021

2. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates;Achouri;Food Research International (Ottawa, Ont.),1998

3. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021

4. Production and characterization of CMC-based antioxidant and antimicrobial films enriched with chickpea hull polysaccharides;Akhtar;International Journal of Biological Macromolecules,2018

5. Grafting of proteins onto polymeric surfaces: A synthesis and characterization challenge;Artico;Biotechnology Advances,2023

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing functional attributes of rice protein concentrate through Aspergillus awamori MTCC 6652 assisted solid-state fermentation: Development of value-added vegan smoothie;Food and Bioproducts Processing;2024-09

2. High-intensity ultrasound-modified Jerusalem artichoke leaf protein for stabilizing corn oi-in-water emulsion and Enhacing curcumin delivery;Food Chemistry;2024-09

3. Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review;Journal of Agricultural and Food Chemistry;2024-08-15

4. Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications;Applied Biosciences;2024-06-12

5. Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie;Food Research International;2024-06