How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates?
Aurenice Maria Mota da Silva, Flávia Souza Almeida, Marcos Fellipe da Silva, Rosana Goldbeck, Ana Carla Kawazoe Sato
Topics & Concepts
Extraction (chemistry)ChemistryProtein isolateProtein purificationYield (engineering)ChromatographySolventRheologyPea proteinFood scienceMaterials scienceBiochemistryComposite materialMetallurgyProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality