Isoflavones in chickpea (Cicer arietinum) protein concentrates
The isoflavones in chickpea concentrates were analysed and compared to the original flour. Protein concentrates were prepared by alkaline extraction and precipitation of protein at the isoelectric pH. HPLC analysis revealed that the concentrates were enriched in isoflavones. The concentration of tot...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615006167 |