Effect of dephenolization and pH on functional properties, amino acid profile, and nutritional characteristics of protein isolate from Meghalayan cherry (Prunus nepalensis) kernel
Piyush Kashyap, Charanjit S. Riar, Navdeep Jindal
Topics & Concepts
Essential amino acidIsoelectric pointChemistryAmino acidFood scienceSolubilityBiological valueExtraction (chemistry)Protein qualityPhenylalanineTryptophanBiochemistryChromatographyEnzymeOrganic chemistryProtein Hydrolysis and Bioactive PeptidesPhytase and its ApplicationsProteins in Food Systems