Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. E...

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Bibliographic Details
Main Authors:	Joanna Miedzianka, Aleksandra Zambrowicz, Magdalena Zielińska-Dawidziak, Wioletta Drożdż, Agnieszka Nemś
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Molecules
Subjects:	pumpkin protein concentrates acetylation chemical composition amino acid profile in vitro digestibility SDS-PAGE
Online Access:	https://www.mdpi.com/1420-3049/26/6/1575

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