Seguimiento de la hidrolisis de las proteínas de Quinua, Arroz y Soya mediante espectroscopia FT-IR

Autor: Roa Acosta, Diego Fernando, Bravo Gómez, Jesus Eduardo, Hoyos Concha, Jose Luis

Publikováno v: Biotecnología en el Sector Agropecuario y Agroindustrial, Volume: 20, Issue: 2, Pages: 76-86, Published: 20 JUL 2022
Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 20 No. 2 (2022): July to December; 76-86
Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 20 Núm. 2 (2022): Julio a Diciembre; 76-86

The proteins that are subjected to hydrolysis processes increase their bioactive and functional properties, for this reason, in this work the protein hydrolysis was monitored by means of spectroscopy, to determine the structural changes that proteins

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9e54c893a097082401e4f73be71bf094
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1692-35612022000200076&lng=en&tlng=en