Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds
Arch. latinoam. nutr; 72 (3), 2022
Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isola...