Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates
Prashant Sahni, Savita Sharma, Vijay Kumar Reddy Surasani
Topics & Concepts
AntinutrientChemistryTrypsin inhibitorFood scienceAmino acidSolubilityComposition (language)Morphology (biology)AntioxidantBiochemistryTrypsinOrganic chemistryBiologyEnzymePhilosophyGeneticsLinguisticsPhytic acidProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications