Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
A protein concentrate obtained from defatted mango seed meal by alkaline extraction followed by isoelectric precipitation was evaluated for its functional properties. The protein, fat, ash, and total carbohydrate contents of the protein concentrate were 70.04%, 4.03%, 3.82%, and 22.11%, respectively...
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| Autori principali: | , , , , |
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| Natura: | Online |
| Lingua: | spa |
| Pubblicazione: |
Universidad de Sonora
2021
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| Accesso online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1306 |
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