Results 21 to 30 of about 58,536 (309)

Protein Phosphorylation in Pea Root Plastids [PDF]

Plant and Cell Physiology, 2001
Protein phosphorylation has been investigated in non-photosynthetic plastids of pea roots. Intact and lysed preparations of plastids were incubated with [gamma-(32)P]ATP and three stromal proteins of sizes 41, 58 and 62 kDa were phosphorylated on a serine residue. No other proteins were significantly labelled under the conditions used.
K M, Lukaszewski, C G, Bowsher, P J, Savory, M J, Emes   +3 more
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Dry Extraction via Dry Fractionation Process and Functional Properties of Pea Protein [PDF]

Shipin Kexue
In 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, L. P. Nosovskaya, L. V. Adikaeva, V. A. Kovalenok   +3 more
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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, Andrea Spaccasassi, Johanna Kreissl, Timo D. Stark, Caren Tanger, Ulrich Kulozik, Thomas Hofmann, Corinna Dawid   +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., Radunović Aleksandar Z., Filipčev Bojana V., Mučibabić-Jevtić Rada C., Šarić Ljubiša Ć., Šoronja-Simović Dragana M.   +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, Brkljača Jovana, Krulj Jelena, Jambrec Dubravka, Filipčev Bojana, Jevtić-Mučibabić Rada, Pestorić Mladenka   +6 more
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The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread

Croatian Journal of Food Science and Technology, 2016
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt ...
Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić, Olivera Šimurina   +6 more
doaj   +1 more source

Cell-free Synthesis of Pea Seed Proteins [PDF]

Plant Physiology, 1977
Both polysomes and polysomal RNA, isolated from cotyledons of ripening pea (Pisum sativum) seeds and supplemented respectively with wheat germ S-100 and S-30 fractions, were used to program the cell-free synthesis of polypeptides. The relationship of these polypeptide products to seed storage proteins has been investigated. When fractionated on sucrose
T J, Higgins, D, Spencer
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Foods, 2022
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products.
Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon, Pascal Bonnarme   +4 more
doaj   +1 more source

Pea Protein for Hempseed Oil Nanoemulsion Stabilization [PDF]

Molecules, 2019
In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions.
Maciej Jarzębski, Farahnaz Fathordoobady, Yigong Guo, Minghuan Xu, Anika Singh, David D. Kitts, Przemysław Łukasz Kowalczewski, Paweł Jeżowski, Anubhav Pratap Singh   +8 more
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