Recovery and characterisation of quinoa protein via neutral to alkaline extraction: protein profiles and heat-induced aggregation behaviour.

2 C), that is, protein loss showed a decreasing trend as extraction pH increased from pH 7 to pH 11.

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Impact of extraction pH on extractability and chemical composition The protein yield exhibited an increasing trend, i.e. from 27.4 % ± 0.9 %–39.5 % ± 1.7 % as extraction pH increased from pH 7 to pH 11 ( Fig. 2 A).

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