Results 261 to 270 of about 4,936,023 (298)

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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Phytochrome and calcium stimulation of protein phosphorylation in isolated pea nuclei

Biochemical and Biophysical Research Communications, 1985
The phosphorylation of several proteins in pea nuclei was promoted by Ca2+ and by red light. The red light-induced stimulation was reversed by far-red light, indicating that the photoreceptor modulating this response was the photochromic pigment, phytochrome.
N, Datta, Y R, Chen, S J, Roux
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Physiological Effects of a Pea Protein Isolate in Gnotobiotic Rats: Comparison with a Soybean Isolate and Meat

Annals of Nutrition and Metabolism, 1998
Pea proteins have been considered for the introduction into the human diet only recently. This protein source was tested on nutritional and digestive parameters in heteroxenic male Fischer rats inoculated with a human faecal microflora from a methane producer.
Lhoste, Evelyne, Mouzon, B., Andrieux, C., Gueugneau, A.M., Fiszlewicz, M., Corring, T., Szylit, O.   +6 more
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Isolation and properties of nonhistone chromosomal proteins from pea chromatin

Molecular and Cellular Biochemistry, 1973
We 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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Explore the Binding Mechanism and Dynamic Variation of Pea Protein Isolate-Rutin Complexes to Effectively Improve the Foam Performance of Pea Protein Isolate

Food Chemistry
Expanding the utilization of pea protein isolate (PPI)-rutin (Ru) complexes in aerated foods requires a comprehensive understanding of the molecular mechanisms governing their interactions. This study was conducted using multi-spectroscopic techniques, molecular docking, and molecular dynamics simulations and found that the binding mechanism of PPI ...
Tianfu, Cheng, Zhigang, Sun, Xueting, Zheng, Jiayu, Zhang, Zhaodong, Hu, Ruili, Liu, Zengwang, Guo, Zhongjiang, Wang   +7 more
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Pea proteins isolation and characterization of their technological functionality

2021
Proteins, especially those of animal origin, have been widely used in the food industry as emulsifiers to stabilize oil-in-water emulsions; however, in recent years, there has been an increasing interest in the use of plant proteins as emulsifiers, due to greater attention by the food market towards sustainability and formulation of healthy and/or ...
Giulia D'Alessio, Federica Flamminii, Lilia Neri, Paola Pittia, Carla Daniela Di Mattia   +4 more
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Pea protein isolate production

2020
ABSTRACT 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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Complex coacervation in pea protein isolate–chitosan mixtures

Food Research International, 2011
Abstract 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, Asli Can Karaca, Nicholas H. Low, Michael T. Nickerson   +3 more
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Complex coacervation of pea protein isolate and alginate polysaccharides

Food Chemistry, 2012
Abstract 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, L. Waldner, A. Stone, N.H. Low, M.T. Nickerson   +4 more
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POTENTIAL POSSIBILITIES OF INDUSTRIAL PEA PROTEIN ISOLATE PRODUCTION

Bulletin of KSAU
The 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, Pavel Bikbulatov, Olga Chugunova, Natalia Zavorokhina   +3 more
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