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

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

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...

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Bibliographic Details
Main Authors: Hadinoto, Kunn, Ling, Jordy Kim Ung, Pu, Siyu, Tran, The-Thien
Other Authors: School of Chemistry, Chemical Engineering and Biotechnology
Format: Article
Language:English
Published: 2024
Subjects:
Medicine, Health and Life Sciences
Biological macromolecules
Alternative proteins
Online Access:https://hdl.handle.net/10356/180597
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Institution: Nanyang Technological University
Language: English

Internet

https://hdl.handle.net/10356/180597

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