Results 11 to 20 of about 59,506 (264)
Protein Methylation in Pea Chloroplasts [PDF]
Plant Physiology, 1990 The methylation of chloroplast proteins has been investigated by incubating intact pea (Pisum sativum) chloroplasts with [(3)H-methyl]-S-adenosylmethionine. Incubation in the light increases the amount of methylation in both the thylakoid and stromal fractions. Numerous thylakoid proteins serve as substrates for the methyltransfer reactions.
K J, Niemi, J, Adler, B R, Selman
openaire +2 more sources
PROTEIN SYNTHESIS BY ISOLATED PEA NUCLEOLI [PDF]
The Journal of Cell Biology, 1963 A new method is described for the preparation of active, nucleus-free nucleoli and chromatin in relatively high purity and in sufficient quantities to permit biochemical and electron microscopic investigation. This method consists of disintegrating previously isolated nuclei by grinding with glass beads in an isotonic medium thus liberating ...
Birnstiel, Max L., Hyde, Beal B.
openaire +4 more sources
Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles [PDF]
Food Science & Nutrition, 2021 AbstractPlant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein–polyphenol particles utilized as food ingredients allow consumers to incorporate more health‐benefiting plant bioactives into their diets.
Renee Cilliers Strauch, Mary Ann Lila
openaire +2 more sources
Journal of Agricultural Sciences, 2017 This research was conducted to detrmine the effect of seeed rates in mixtures of Pea + Oat on the green forage and silage proein fractions by Cornell Net Carbohydrate and Protein System (CNCPS).
Milomir Blagojević +6 more
doaj +1 more source
The Journal of Poultry Science, 2010 The effects of cultivar on the nutrient profile and protein quality of field pea (Pisum sativum) was investigated. A total of 19 samples representing five cultivars of field pea (Santana, Miami, Rex, Crusader and Courier) were analysed for proximate ...
Ganesharanee Ravindran +3 more
doaj +1 more source
Dry Extraction via Dry Fractionation Process and Functional Properties of Pea Protein [PDF]
Shipin KexueIn this study, with the aim of pursuing environmental friendliness and maintaining the natural structure of pea protein, dry fractionation of pea protein was conducted by milling and subsequent air classification, yielding fine protein-rich fractions ...
HE Yalin, DENG Yang, LIU Yanfeng, LIU Xiao
doaj +1 more source
Evaluation of various varieties of peas as raw material for deep processing
Аграрная наука Евро-Северо-Востока, 2022 The article provides an overview of the criteria for choosing pea varieties to evaluate economically valuable traits. For the effective use of peas as raw materials for deep processing, two directions can be considered: a joint increase in the content of
V. G. Goldstein +3 more
doaj +1 more source
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
Foods, 2022 The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass ...
Florian Utz +7 more
doaj +1 more source
Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses [PDF]
Food and Feed Research, 2017 The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads ...
Šimurina Olivera D. +5 more
doaj +1 more source
Properties of wholemeal spelt dough and bread enriched with plant proteins [PDF]
Journal on Processing and Energy in Agriculture, 2015 The aim of this study was to formulate high protein wholemeal spelt bread with addition of soy and pea protein preparations. Substituting wholemeal spelt flour with 11.5% soy protein concentrate and 8 % pea protein isolates are an improvement for dough ...
Šimurina Olivera +6 more
doaj