Formation and Physicochemical Properties of Freeze-Dried Amyloid-Like Fibrils From Pinto Bean Protein
Amyloid nanofibrils are long and thin strands with cross β structures associated by hydrogen bonds. These structures can be formed under suitable conditions commonly at low pH and high temperatures. Fibrillated pinto bean protein isolate (FPBPI) was made by heating pinto bean protein at 85°C in an a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2024/5571705 |
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