2023
DOI: 10.3390/foods12081728
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Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate

Abstract: Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth p… Show more

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Cited by 6 publications
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