Functional and conformational properties of proteolytic enzyme‐modified potato protein isolate
Author:
Affiliation:
1. Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Sari Iran
2. Department of Basic SciencesSari Agricultural Sciences and Natural Resources University Sari Iran
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10148
Reference40 articles.
1. Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties
2. Purification of high value proteins from particle containing potato fruit juice via direct capture membrane adsorption chromatography
3. Chemical Composition and Nutritional Value of Protein Concentrates Isolated from Potato (Solanum tuberosumL.) Fruit Juice by Precipitation with Ethanol or Ferric Chloride
4. Conformational changes of adsorbed and free proteins on magnetic nanoclusters
5. Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate
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