Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia

Keyphrases

• Functional Properties 100%
• Physicochemical Properties 100%
• Anatolia 100%
• Secondary Structure 100%
• Amino Acid Composition 100%
• Lentil Landraces 100%
• Emulsifying Activity 66%
• Activity Stability 66%
• Amino Acid Content 66%
• Emulsion Stability Index 66%
• Acidic pH 33%
• Thermal Properties 33%
• Methionine 33%
• High Thermal Stability 33%
• Protein Structure 33%
• Amino Acids 33%
• Net Charge 33%
• Structured Surface 33%
• Tigris 33%
• Protein Functionality 33%
• Foaming Capacity 33%
• Protein-based 33%
• Emulsion Capacity 33%
• Hydrophobic Amino Acids 33%
• Agricultural Commodities 33%
• Denaturation Temperature 33%
• Aspartic Acid and Glutamic Acid 33%
• Surface Functional 33%
• Surface Charge Properties 33%
• Acidic Amino Acid 33%
• G Protein 33%
• Plant-based Protein Sources 33%
• Least Gelation Concentration 33%

Food Science

• Amino Acid 100%
• Lentil 100%
• Amino Acid Composition 100%
• Glutamic Acid 33%
• Methionine 33%
• Aspartic Acid 33%
• Thermostability 33%
• Foaming Capacity 33%