Results 21 to 30 of about 59,506 (264)
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 +3 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 +6 more
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Current Research in Food Science, 2023 A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized.
Alissa A. Schneider +2 more
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The quality of protein in various lines of peas [PDF]
British Journal of Nutrition, 1971 1. The protein quality as evaluated by nitrogen incorporation efficiency (NIE) and protein efficiency ratio (PER) was determined for twenty-eight breeding lines of peas (Pisum sativum L.) which had been grown under similar field conditions.2. Different lines of peas, when given as the sole source of protein to weanling rats at a 10 % level in an ...
S, Bajaj +3 more
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Food Chemistry: Molecular Sciences, 2023 Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea
Prem Prakash Das +7 more
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Intracellular Distribution of Proteins in Pea Cotyledons [PDF]
Plant Physiology, 1963 As a part of a study of organ and cellular senescence in plants, we are delineating the structural and functional changes which occur in the cotyledons of germinating peas. As might have been expected from earlier reports that cotyledon cells are capable of performing oxidative phosphorylation, incorporation of labeled amino acids into protein (4) and ...
J E, Varner, G, Schidlovsky
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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 +4 more
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On the Quest of Cellular Functions of PEA-15 and the Therapeutic Opportunities
Pharmaceuticals, 2015 Phosphoprotein enriched in astrocytes, 15 KDa (PEA-15), a ubiquitously expressed small protein in all mammals, is known for decades for its potent interactions with various protein partners along distinct biological pathways.
Yufeng Wei
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Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. [PDF]
PLoS ONE, 2016 Dietary constituents that suppress appetite, such as dietary fibre and protein, may aid weight loss in obesity. The soluble fermentable dietary fibre pectin promotes satiety and decreases adiposity in diet-induced obese rats but effects of increased ...
Clare L Adam +7 more
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Extrusion characteristics of pea starch and pea protein
, 2020 Pea is one of the major pulse crops that is produced and consumed in significant quantities. However, it is mostly used in its whole seed form, until recently. Pea components such as protein, starch and fiber are not significantly utilized. Thus, there is little information regarding the performance of the components of pea (such as starch and protein)
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