ArticleInternational journal of molecular sciences2024
Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer's Spent Grain Proteins.
Article in International journal of molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Physicochemical characterization of sorghum husk proteins and development of glutelin-based sub-micron particles for lycopene encapsulation.Food chemistry: X · 2026Article
- Mitigating alkaline instability induced by tyrosine-tyrosine repulsion in an FcγRIIIa-binding protein through phenylalanine substitution.Journal of biochemistry · 2026Article
- The Optimization of Viscozyme-Assisted Hydrolysis to Enhance Protein Extraction from VD20 Broken Rice: A Response Surface Approach for Functional Health Applications.Foods (Basel, Switzerland) · 2026Article
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Biotechnological and Pharmaceutical Application of β-galactosidase Stabilized on Surface-modified Silica Nanoparticles.Current pharmaceutical biotechnology · 2026Article
- Extraction Techniques for Brewer's Spent Grain Protein: A Comparative Review of Efficiency, Purity, and Functionality.Foods (Basel, Switzerland) · 2025Review
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Functional Properties Modulation of Soybean, Adzuki Bean, Mung Bean, and Peanut Proteins Through Alkaline Extraction pH.Food science & nutrition · 2025Article
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Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer's spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8-12) on BSG proteins' (1) amino acid compositions, (2) secondary structures, (3) thermal stability, and (4) functionalities (i.e., water/oil holding capacity, emulsifying, and foaming properties). The ideal extraction temperature (60 °C) and BSG-to-solvent ratio (1:20
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