The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals

© 2019 Alkaline conditions have different impacts on proteins. Firstly, they can impact on the protein structure which then influences their solubility and other techno-functional properties. The former generally increases with the difference between pH and pI, and generally increases protein extraction yield. Secondly, chemical reactions can lead to negative nutritional effects by loss of essential amino acids such as lysine. Chemical reactions can also lead to additional crosslinks and to (un)desired color and flavor components. (Pseudo)cereal proteins are often exposed to alkaline conditions, for example, during pretzel production and extraction of rice and pseudo-cereal protein.

Publication year:2019

BOF-keylabel:yes

IOF-keylabel:yes

BOF-publication weight:10

CSS-citation score:2

Authors from:Higher Education

Accessibility:Open