Characterization and Antimicrobial Enhancement of Pea Protein-Agar Edible Films Incorporating Essential Oils for Food Packaging. [PDF]
ACS OmegaÖzhan S, Saygun A, Sahin Yesilcubuk N.
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Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices. [PDF]
FoodsYang H, Hua CC, Huang PH.
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Consequences of ball-milling combined with high-pressure homogenization on structure, physicochemical and functional properties of pea protein. [PDF]
Food Chem XZhang J +7 more
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ELECTROPHORETIC PROPERTIES OF PEA PROTEINS
Canadian Journal of Research, 1949The soluble proteins of pea meal were extracted with phosphate buffer and fractionally precipitated with ammonium sulphate. An electrophoretic analysis of each preparation was made, and the amount and mobility of each component determined. There are probably three distinct components in the pea protein and one of these at least is a protein system ...
L R, WETTER, A G, McCALLA
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Gibberellin-antagonizing protein in dwarf peas
Planta, 1973Seedlings of dwarf pea grown under red light for 9 d were homogenized in 0.1 M phosphate buffer (pH 6.8) and a "water-soluble extract" was obtained by centrifugation, dialysis and lyophilization. The extract contained a proteinaceous substance (or substances) which interfered with the GA3 response of dwarf peas, probably due to complex formation with ...
N, Komoto, S, Ikegami, S, Tamura
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Production and Evaluation of Pea Protein Isolate
Journal of Food Science, 1981ABSTRACT 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. +2 more
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Recombinant protein purification from pea
Biotechnology and Bioengineering, 2004AbstractTo assess the suitability of transgenic peas as a host for protein production from the perspective of ease of recovery, a strain containing recombinant β‐glucuronidase with poly(histidine) tail (GUSH6) was evaluated for solubility of the target protein in relation to native components (proteins, carbohydrates, and phenolics).
Todd J, Menkhaus +3 more
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Sustainable Protein Production and Consumption: Pigs or Peas?
2006Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at ...
Aiking, H., de Boer, J., Vereijken, J.M.
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Pea Protein Ingredients: A Mainstream Ingredient to (Re)Formulate Innovative Foods and Beverages.
Trends in Food Science and Technology, 2021Cristina M. Rosell +2 more
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