Extraction, purification by cation exchange supermacroporous cryogel and physico‐chemical characterization of γ‐conglutin from lupin seeds ( Lupinus albus L.)
Author:
Affiliation:
1. Department of Food Technology Federal University of Viçosa Viçosa Brazil
2. Department of Biochemistry and Molecular Biology Federal University of Viçosa Viçosa Brazil
3. Department of Food Science Federal University of Lavras Lavras Brazil
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jssc.202100675
Reference46 articles.
1. Lupin protein: Isolation and techno-functional properties, a review
2. Quantitative sandwich ELISA for the determination of fish in foods
3. Lupin seed γ-conglutin: Extraction and purification methods - A review
4. The future of lupin as a protein crop in Europe
5. Phytochemical composition and bioactivities of lupin: a review
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2. Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds;Food Structure;2023-10
3. Synthesis and characterization of supermacroporous cryogel with immobilized p ‐aminobenzenesulfonamide as affinity ligand for the purification of lactoperoxidase from whey;Journal of Separation Science;2022-12-14
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