Results 281 to 290 of about 26,962 (331)

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

Journal of Experimental Botany, 1997
Urs Feller, Feller Urs
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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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Protein Synthesis by Isolated Pea Chloroplasts

, 1989
Mary A. Schuler, Raymond E. Zielinski
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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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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
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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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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
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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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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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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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