Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04110-z
Abstract: An increase in inulin and plant-protein based nutraceutical demand ultimately puts pressure on available resources. Therefore, there is a need to prospect for supplementary feedstocks and sustainable ways to exploit them. The aim of this… read more here.
Keywords: protein; extraction; sequential extraction; jerusalem artichoke ... See more keywords
Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties
Sign Up to like & getrecommendations! Published in 2024 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2024.1416753
Abstract: Pea protein is one of plant proteins with high nutritional value, but its lower solubility and poor emulsifying properties limit its application in food industry. Based on wet-heating glycosylation of pea protein and inulin, effects… read more here.
Keywords: structure; protein inulin; glycosylation; pea protein ... See more keywords