Title : ( Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate )
Authors: samira Feyzi , Mehdi Varidi , F.Zare , Mohammad Javad Varidi ,
Full TextAbstract
Different drying methods due to protein denaturation could alter the functional properties of proteins, as well as their structure. So, this study focused on the effect of different dryingmethods on amino acid content, thermo and functional properties, and protein structure of fenugreek protein isolate
Keywords
amino acid content; differential scanning calorimetry; drying method; fenugreek protein isolate; FTIR analysis; functional and surface properties
@article{paperid:1065619,
author = {Feyzi, Samira and Varidi, Mehdi and F.Zare and Varidi, Mohammad Javad},
title = {Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate},
journal = {Journal of the Science of Food and Agriculture},
year = {2017},
volume = {98},
number = {5},
month = {January},
issn = {0022-5142},
pages = {1880--1888},
numpages = {8},
keywords = {amino acid content; differential scanning calorimetry; drying method; fenugreek protein isolate; FTIR analysis; functional and
surface properties},
}
%0 Journal Article
%T Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate
%A Feyzi, Samira
%A Varidi, Mehdi
%A F.Zare
%A Varidi, Mohammad Javad
%J Journal of the Science of Food and Agriculture
%@ 0022-5142
%D 2017
