Valorization of green biomass Azolla pinnata fern: multi‐parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno‐functional properties and protein quality

BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno‐functional properties and protein quality. RESULTS The protein extraction from A. pinnata fern was optimized through...

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Veröffentlicht in:	Journal of the science of food and agriculture 2022-12, Vol.102 (15), p.6974-6983
Hauptverfasser:	Qoms, Mohammed S, Arulrajah, Brisha, Shamsudin, Rosnah, Ibadullah, Wan Zunairah Wan, Saari, Nazamid
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acid Amino acids Azolla pinnata Digestibility Ferns Functional foods & nutraceuticals Gelation Histidine Lysine Molecular weight optimization protein functionality protein quality Protein sources Proteins Response surface methodology secondary structure Structure-function relationships Thermal properties Thermodynamic properties
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