Improved Solubility and Functional Properties of Flaxseed Protein Through pH-Shifting Combined With Heat or Ultrasound
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Flaxseed protein (FP), an emerging high-quality plant protein valued for its nutrition, suffers from low solubility at neutral pH. This study employed alkaline (pH 12)-heat treatment (40°C-100°C) or alkaline (pH 12)-ultrasonication (20 kHz, 600 W) to modify ... ...
