Results 271 to 280 of about 70,314 (308)

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
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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
openaire   +2 more sources

Functional properties of protein isolates from different pea cultivars

Food Science and Biotechnology, 2015
Surface 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, Nicole A. Avarmenko, Tom D. Warkentin, 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
openaire   +1 more source

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 ...
openaire   +1 more source

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
openaire   +1 more source

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

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
openaire   +2 more sources

Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

Food Research International, 2016
Pea protein isolate (PPI) is used in many food formulations, due to its low cost, commercial availability and excellent amino acid profile. The objective of this study was to determine the emulsification properties of PPI. Particle size of PPI powders showed neither temperature (25-65°C) nor time (up to 24h) increased solubilisation of powder particles
Noel A, McCarthy, Deirdre, Kennedy, Sean A, Hogan, Philip M, Kelly, Krishtina, Thapa, Kevin M, Murphy, Mark A, Fenelon   +6 more
openaire   +2 more sources

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
openaire   +2 more sources