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Complex coacervation in pea protein isolate–chitosan mixtures
Food Research International, 2011Abstract Protein–polysaccharide interactions play an essential structure-controlling role in foods and biomaterials. Turbidity and electrophoretic mobility measurements were used to investigate the formation of soluble and insoluble complexes between pea protein isolate (PPI) and the cationic polysaccharide, chitosan (Ch) as a function of pH and ...
Catherine Elmer +3 more
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Isolation and study of the functional properties of pea proteins
Nahrung/Food, 2001Proteins of pea seeds were isolated after defatting with hexane using alkaline (0.1 M sodium hydroxide) extraction and acid (HCl) precipitation. Concentrates were also prepared by hexane extraction and ethanolic extraction (pH = 5). Gross chemical composition amino acid content and functional properties (solubility profile, emulsifying--and foaming ...
S, Tömösközi +3 more
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Isolation of pigment‐binding early light‐inducible proteins from pea
European Journal of Biochemistry, 1999The early light‐inducible proteins (ELIPs) in chloroplasts possess a high sequence homology with the chlorophyll a/b‐binding proteins but differ from those proteins by their substoichiometric and transient appearance. In the present study ELIPs of pea were isolated by a two‐step purification strategy: perfusion chromatography in combination with ...
I, Adamska +3 more
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Functionality of pea protein isolate solutions is affected by reconstitution conditions
Journal of Food Science, 2023Abstract Pea protein isolate (PPI), a high‐concentration protein ingredient derived from peas, is increasingly utilized in food applications, including beverages, meat or dairy alternatives, and baked goods. The protein extraction process typically used to manufacture PPI renders the protein highly denatured ...
Shiying Chen +2 more
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Isolation and properties of nonhistone chromosomal proteins from pea chromatin
Molecular and Cellular Biochemistry, 1973We have separated the nonhistone chromosomal proteins of pea chromatin from other chromosomal constituents and have studied some of the biological functions of these proteins. After dissociation of pea chromatin in 3m NaCl, 5m urea (pH 8) and subsequent removal of urea, the chromosomal proteins are separated from DNA on Bio-Gel A50.
P P, Lin, R F, Wilson, J, Bonner
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Functional properties of protein isolates from different pea cultivars
Food Science and Biotechnology, 2015Surface characteristics and functional attributes of protein isolates prepared from different pea cultivars using isoelectric precipitation were investigated. Protein levels of isolates ranged from 81–89% with isoelectric points occurring between pH 4.7–4.9.
Andrea K. Stone +3 more
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Complex coacervation of pea protein isolate and alginate polysaccharides
Food Chemistry, 2012Abstract Complex coacervation between pea protein isolate (PPI) and alginate (AL) was investigated as a function of pH (1.50–7.00) and mixing ratio (1:1–20:1 PPI:AL) by turbidimetric analysis and electrophoretic mobility during an acid titration.
K.J. Klemmer +4 more
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Pea protein isolate production
2020ABSTRACT PEA PROTEIN ISOLATE PRODUCTION GÜRGEN, Emre M. Sc, Department of Food Engineering Supervisor: Prof. Dr. Suat UNGAN August 2005, 69 pages Pea seeds were tempered at moisture contents of 12.0±0.1, 13.0±0.1, 14.0+.0.1 and 15.0±0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53 ...
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POTENTIAL POSSIBILITIES OF INDUSTRIAL PEA PROTEIN ISOLATE PRODUCTION
Bulletin of KSAUThe aim of the study is to analyze various extraction methods aimed at obtaining pea protein isolate, to develop a technology for obtaining pea protein isolate using the soft fractionation method. Objectives: to analyze the chemical composition of yellow field peas (Pisum sativum L.); to determine the optimal conditions for obtaining pea protein ...
Lada Rozhdestvenskaya +3 more
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Semitechnical Methods for the Isolation of Wrinkled Pea Protein
Starch - Stärke, 1993AbstractIsoelectric precipitation and ultrafiltration were tested as semitechnical methods for the isolation of wrinkled pea protein. By aqueous extraction of wrinkled pea flour followed by centrifugation approximately 90% of the total protein could be isolated.
B. Wiege +2 more
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