Isolation and Characterization of Protein Fractions for Valorization of Sacha Inchi Oil Press-Cake
Erwin Torres-Sánchez,
Blanca Hernández-Ledesma,
Luis-Felipe Gutiérrez
Abstract:The growing interest in plant-based food protein sources has provided opportunities for the valorization of agri-food by-products, driving the food industry towards more sustainable development. In this study, three extraction procedures (varying the pH value (7.0 and 11.0) and the addition of salt (0 and 5%)) were investigated to obtain seven different protein fractions (SIPF) from Sacha Inchi oil press-cake (SIPC), which were characterized in terms of their protein content, electrophoretic profile, secondary… Show more
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