Results 251 to 260 of about 4,936,023 (298)

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
openaire   +2 more sources

Requirements for the light-stimulated degradation of stromal proteins in isolated pea (Pisum sativumL.) chloroplasts [PDF]

Journal of Experimental Botany, 1997
Chloroplasts from 17-d-old pea leaves (Pisum sativum L.) were isolated to elucidate the requirements for the light-induced degradation of stromal proteins, The influence of electron transport through the thylakoids and the influence of ATP on protein ...
Urs Feller
exaly   +4 more sources

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
openaire   +2 more sources

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
openaire   +2 more sources

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
openaire   +2 more sources

Isolation and study of the functional properties of pea proteins

Nahrung/Food, 2001
Proteins 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, R, Lásztity, R, Haraszi, O, Baticz   +3 more
openaire   +2 more sources

Functionality of pea protein isolate solutions is affected by reconstitution conditions

Journal of Food Science, 2023
Abstract 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, Alexandra E. Hall, Carmen I. Moraru   +2 more
openaire   +2 more sources

Light‐dependent degradation of the QB‐protein in isolated pea thylakoids [PDF]

EMBO Journal, 1985
The 32 000-dalton Q(B)-protein of photosystem II (PS II) is rapidly damaged and removed from isolated pea thylakoids during incubation in the light resulting in a loss of photosynthetic electron flow through PS II. This in vitro photoinhibition is similar to that previously reported with intact Chlamydomonas cells. The damage occurs at a faster rate in
Itzhak Ohad, D J Kyle, J Hirschberg
exaly   +3 more sources

Semitechnical Methods for the Isolation of Wrinkled Pea Protein

Starch - Stärke, 1993
AbstractIsoelectric 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, M. G. Lindhauer, W. Bergthaller   +2 more
openaire   +1 more source

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
openaire   +1 more source