Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins
Ankan Kheto, Rachna Sehrawat, Khalid Gul, Lokesh Kumar
Topics & Concepts
ChemistryExtraction (chemistry)Intermolecular forceHydrogen bondIonic strengthAmino acidDenaturation (fissile materials)ChromatographyCrystallographyBiochemistryMoleculeNuclear chemistryOrganic chemistryAqueous solutionProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications