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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書目詳細資料
Main Authors:	Hadinoto, Kunn, Ling, Jordy Kim Ung, Pu, Siyu, Tran, The-Thien
其他作者:	School of Chemistry, Chemical Engineering and Biotechnology
格式:	Article
語言:	English
出版:	2024
主題:	Medicine, Health and Life Sciences Biological macromolecules Alternative proteins
在線閱讀:	https://hdl.handle.net/10356/180597
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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