Okra Flower Polysaccharide-Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro. [PDF]
FoodsZhang N +11 more
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Preparation, Physicochemical Properties and Stability of Anthocyanin Nanoliposomes Before and After Double-Layer Modification Using Synanthrin and Pea Protein Isolate. [PDF]
MoleculesZhang L +8 more
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The physiology of survival: Breath‐hold shallow‐water diving
Experimental Physiology, EarlyView.
Andrew H. Baker +8 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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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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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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Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein.
Appetite, 2007Because protein hydrolysates are digested faster than the corresponding proteins, they may cause a more rapid release of satiating gut peptides and early satiation. We tested this hypothesis in adult male rats, surgically equipped with intragastric (IG) cannulas and adapted to a 30-min test meal after 15-h food deprivation.
C.D. Häberer +3 more
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Protein–protein interactions of a whey–pea protein co‐precipitate
International Journal of Food Science & Technology, 2021Summary The aim of this study was to investigate the mechanisms behind protein–protein interactions in a co‐precipitate of whey protein isolate (WPI) and pea protein isolate (PPI). A co‐precipitate and blend, consisting of 80% WPI and 20% PPI, were compared.
Heidi Thorgaard Kristensen +4 more
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Gibberellic acid—Binding proteins from pea stems
Planta, 1976The formation of complexes of gibberellic acid (GA3) and proteins under in vitro conditions was studied. It was shown that labelled GA3 binds to soluble cytoplasmic proteins, although a considerable amount of radioactivity remains in the pellet containing nuclei and cell debris. GA3-protein complexes are excluded from Sephadex G-10 column with the void
R, Konjević +3 more
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An actin-related protein inside pea chloroplasts
Journal of Cell Science, 1987ABSTRACT A pea chloroplast protein resembles vertebrate and algal actins by several chemical and immunological criteria. On two-dimensional polyacrylamide gels it migrated with a slightly lower relative molecular mass (Mr = 41 000) and slightly more basic isoelectric point than rabbit skeletal muscle actin.
D W, McCurdy, R E, Williamson
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