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Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein

Haifa Sebii1, Sirine Karra1, Brahim Bchir1

  • 1Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia.

Journal of Food Science and Technology
|February 11, 2021
PubMed

Keywords:
Protein concentrateSecondary structuresSuccinylationSurface propertiesThermal properties

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