Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake
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DOI: 10.1007/s12649-020-01111-4
Abstract: Proteins were extracted from a prickly pear seed cake using the Osborne extraction method. Physico-chemical, antioxidant and functional properties of the major protein fractions (albumin and glutelin) were studied. Glutelin fraction presented good amount of… read more here.
Keywords: seed; prickly pear; seed cake; protein fractions ... See more keywords