Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding.

Foods · 2021 · PMC7998593 · PMID 33804582

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a decreasing trendno p-value reported

Conversely, WAC values of lipophilized SCL, unlike the most reported acylated proteins, showed a decreasing trend, while the increase observed in OAC values was similar to that reported for almost all the other acylated proteins.

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