Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves

Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves

Isoelectric precipitation was used to produce protein isolates (>90% protein contents) from three edible vegetable leaves. Amaranth (ALI), eggplant (ELI) and fluted pumpkin (FLI) leaf protein were isolated to study their conformational structures. Intrinsic fluorescence indicated a loose structur...

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Bibliographic Details
Main Authors: Akinsola A. Famuwagun, Adeola M. Alashi, Saka O. Gbadamosi, Kehinde A. Taiwo, Durodoluwa J. Oyedele, Odunayo C. Adebooye, Rotimi E. Aluko
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
leaf
protein isolate
intrinsic fluorescence
gel electrophoresis
functional properties
Online Access:http://dx.doi.org/10.1080/10942912.2020.1772285

Internet

http://dx.doi.org/10.1080/10942912.2020.1772285

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