Foaming Properties Are Improved by Interactions Between Brewer's Spent Grain Proteins and Carrageenans in Aqueous Solution.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12291
Abstract: BACKGROUND Foaming properties and macromolecular interactions in solution among brewer's spent grain proteins (CP) and iota and lambda carrageenans (i-CG and l-CG, respectively) as a function of aqueous medium pH (2-6) and protein-polysaccharide ratio-RCP:CG (1:1,… read more here.
Keywords: grain proteins; spent grain; foaming properties; brewer spent ... See more keywords
A Proteomics Data Mining Strategy for the Identification of Quinoa Grain Proteins with Potential Immunonutritional Bioactivities
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020390
Abstract: Quinoa proteins are attracting global interest for their wide amino acid profile and as a promising source for the development of biomedical treatments, including those against immune-mediated diseases. However, information about the bioactivity of quinoa… read more here.
Keywords: identification quinoa; grain proteins; quinoa grain; quinoa ... See more keywords