Results 211 to 220 of about 25,381 (264)

A Vibrational Analysis of Pyridoxal 5'-Phosphate Derivatives: Pyridoxal 5'-Phosphate-isopropylamine and Pyridoxal 5'-Phosphate-(<i>S</i>)-1-phenylethylamine. [PDF]

J Phys Chem B
Dosanjh RS, Parker SF, Collier P, Pushpanath A, York APE, Grainger D, Tailor SB, Johnson T, Hyde T, Waddell LJN, Sutherland A, Lennon D.   +11 more
europepmc   +1 more source

Biochemical Analysis of Recombinant Pea Seed Coat-Specific Polyphenol Oxidase (<i>Pea</i>PPO) in Relation to Various Phenolic Substrates. [PDF]

J Agric Food Chem
Franková A, Pretzler M, Balarynová J, Sekaninová J, Krejčí P, Bednář P, Ćavar Zeljković S, Doupovec V, Škrabišová M, Lenobel R, Petřivalský M, Rompel A, Smýkal P.   +12 more
europepmc   +1 more source

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Texturization of pea protein isolate by micro compounding

Food Research International, 2023
Twin-screw micro compounding is introduced as a novel technique to process and characterize small plant protein samples under conditions that are relevant for meat analogue processing. Small samples of pea protein isolate (PPI) (5 cm3, corresponding to ∼7 g of hydrated sample) are batch-processed at water contents between 40 and 70 % w/w and ...
Christina F, Tingle, Kenzie, McClintic, Aristotle J, Zervoudakis, Belal J, Muhialdin, Job, Ubbink   +4 more
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Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates

Food Chemistry, 2023
Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The concentration of PT was determined to be 0.025% (w/w) based on the solubility, emulsification, and UV-visible spectrum of PPI-PT complex. Subsequently, the optimal pHs associated with
Qiufeng, Song, Weiliang, Guan, Changqing, Wei, Wenyu, Liu, Luyun, Cai   +4 more
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Production and Evaluation of Pea Protein Isolate

Journal of Food Science, 1981
ABSTRACT Laboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes.
Summer, A. K., Nielsen, M. A., Youngs, C. G.   +2 more
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Identification of Compounds Contributing to Umami Taste of Pea Protein Isolate

Food Chemistry, 2023
The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG ...
Paulina, Ongkowijoyo, Devin G, Peterson
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Field pea protein isolate/chitosan complex coacervates: Formation and characterization

Carbohydrate Polymers, 2020
Influence of chitosan (Ch) with low, medium, and high molecular weight (LMW, MMW, and HMW) on the formation of field pea protein isolate (FPPI)/Ch complex coacervates was investigated. An increase in maximum turbidity and a gradual shift of critical pH values towards the isoelectronic point of FPPI were observed as the FPPI/Ch ratio increased ...
Qing Zhang, Hongmin Dong, Jun Gao, Lingyun Chen, Thava Vasanthan   +4 more
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Pea protein isolates: Structure, extraction, and functionality

Food Reviews International, 2016
In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified
A. C. Y. Lam, A. Can Karaca, R. T. Tyler, M. T. Nickerson   +3 more
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Functional Properties of Acylated Pea Protein Isolates

Journal of Food Science, 1983
ABSTRACT Pea protein isolates were acylated with succinic and acetic anhydride at 1.0, 3.0, and 5.0 mmol anhydride/g protein. The chemically modified isolates showed increased emulsifying capacity, emulsion stability, foam capacity and stability, and water adsorption compared to untreated pea protein isolate.
E. A. JOHNSON, C. J. BREKKE
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