Results 291 to 300 of about 26,962 (331)

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

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

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
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

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

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
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

Pea Protein Isolate-Based Nanofibers for Delivery of Clotrimazole

ACS Applied Nano Materials
A large part of the global population, including both immunocompromised and healthy individuals, suffers from fungal infections. The majority of current drug candidates for treating fungal infections exhibit poor water solubility, which hampers their permeability through biological barriers and limits their bioavailability.
Kleopatra Kalouta, Mai Bay Stie, Valeria Vetri, Vito Foderà   +3 more
openaire   +2 more sources

The Organization and Expression of Pea Seed Lipoxygenase Genes; Implications for Off-flavor Production in Frozen Peas and Pea Protein Isolates

1998
A pea line that lacks seed lipoxygenase-2 was used to produce germplasm that may be commercially useful in the production of frozen peas and/or pea protein isolates because it produces less n-hexanal, an off-flavor derived from lipoxygenase action.
R. Casey, C. Domoney, C. Forster, M. O’Neill, Z. Wu, D. S. Robinson   +5 more
openaire   +1 more source

STRUCTURAL AND FUNCTIONAL PROPERTIES OF SOY AND PEA PROTEIN ISOLATES

Bulletin of Shakarim University. Technical Sciences
Structural and functional properties of soy and pea protein isolates have been comparatively studied. The composition and structure of protein fractions, colloidal-physical properties (ζ-potential, electrophoretic mobility, particle size, conductivity), thermal stability (DSC analysis), and protein profiles (SDS-PAGE) of SPI and PPI were examined.
L. Murat, A. Kiyikbay, D. Aitmuhambetov, G. Ospankulova   +3 more
openaire   +1 more source