The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH

The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH

This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The...

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Bibliographic Details
Main Authors: Etty Syarmila Ibrahim Khushairay, Ma’aruf Abd Ghani, Abdul Salam Babji, Salma Mohamad Yusop
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
alkaline extraction pH
defatted chia flour
functional properties
nutritional properties
protein isolates
Online Access:https://www.mdpi.com/2304-8158/12/16/3046

Internet

https://www.mdpi.com/2304-8158/12/16/3046

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