Structure and thermal properties of arachin from six varieties: effect of 35.5 kDa subunit
The subunit composition, and thermal and molecular conformation properties of arachin from six peanut varieties are characterized and compared. The thermal and molecular conformation properties including the thermal stability, steady flow properties, surface hydrophobicity, and sulfhydryl content we...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1769648 |