Effects of alkaline extraction pH on amino acid compositions, protein secondary structures, thermal stability, and functionalities of brewer’s spent grain proteins

• المؤلفون الرئيسيون: Hadinoto, Kunn, Ling, Jordy Kim Ung, Pu, Siyu, Tran, The-Thien
• مؤلفون آخرون: School of Chemistry, Chemical Engineering and Biotechnology
• التنسيق: مقال
• اللغة: English
• منشور في: 2024
• الموضوعات: Medicine, Health and Life Sciences; Biological macromolecules; Alternative proteins
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/180597

A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer’s spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8–12) on BSG protein...