Effect of the concentration, pH, and Ca2+ Ions on the rheological properties of concentrate proteins from quinoa, lentil, and black bean

ABSTRACT: Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (C...

Full description

Autores:

Quintero Quiroz, Julián
Torres Oquendo, Juan Diego
Corrales García, Ligia Luz
Rojas Camargo, John Jairo
Ciro Gómez, Gelmy Luz
Delgado, Efrén

Tipo de recurso:

Article of investigation

Fecha de publicación:

2022

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/41399

Acceso en línea:

https://hdl.handle.net/10495/41399

Palabra clave:

Proteínas de Plantas
Plant Proteins
Concentración de Iones de Hidrógeno
Hydrogen-Ion Concentration
Rheological behavior
https://id.nlm.nih.gov/mesh/D010940
https://id.nlm.nih.gov/mesh/D006863

Rights

openAccess

License

https://creativecommons.org/licenses/by/4.0/