Results 211 to 220 of about 11,038 (258)

Functionality of pea protein isolate solutions is affected by reconstitution conditions

Journal of Food Science, 2023
Abstract Pea protein isolate (PPI), a high‐concentration protein ingredient derived from peas, is increasingly utilized in food applications, including beverages, meat or dairy alternatives, and baked goods. The protein extraction process typically used to manufacture PPI renders the protein highly denatured ...
Shiying Chen, Alexandra E. Hall, Carmen I. Moraru   +2 more
openaire   +2 more sources

Semitechnical Methods for the Isolation of Wrinkled Pea Protein

Starch - Stärke, 1993
AbstractIsoelectric precipitation and ultrafiltration were tested as semitechnical methods for the isolation of wrinkled pea protein. By aqueous extraction of wrinkled pea flour followed by centrifugation approximately 90% of the total protein could be isolated.
B. Wiege, M. G. Lindhauer, W. Bergthaller   +2 more
openaire   +1 more source

Pea protein isolates: Structure, extraction, and functionality

Food Reviews International, 2016
In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified
A. C. Y. Lam, A. Can Karaca, R. T. Tyler, M. T. Nickerson   +3 more
openaire   +1 more source

Functional Properties of Acylated Pea Protein Isolates

Journal of Food Science, 1983
ABSTRACT Pea protein isolates were acylated with succinic and acetic anhydride at 1.0, 3.0, and 5.0 mmol anhydride/g protein. The chemically modified isolates showed increased emulsifying capacity, emulsion stability, foam capacity and stability, and water adsorption compared to untreated pea protein isolate.
E. A. JOHNSON, C. J. BREKKE
openaire   +1 more source

Phytochrome and calcium stimulation of protein phosphorylation in isolated pea nuclei

Biochemical and Biophysical Research Communications, 1985
The phosphorylation of several proteins in pea nuclei was promoted by Ca2+ and by red light. The red light-induced stimulation was reversed by far-red light, indicating that the photoreceptor modulating this response was the photochromic pigment, phytochrome.
N, Datta, Y R, Chen, S J, Roux
openaire   +2 more sources

Physiological Effects of a Pea Protein Isolate in Gnotobiotic Rats: Comparison with a Soybean Isolate and Meat

Annals of Nutrition and Metabolism, 1998
Pea proteins have been considered for the introduction into the human diet only recently. This protein source was tested on nutritional and digestive parameters in heteroxenic male Fischer rats inoculated with a human faecal microflora from a methane producer.
Lhoste, Evelyne, Mouzon, B., Andrieux, C., Gueugneau, A.M., Fiszlewicz, M., Corring, T., Szylit, O.   +6 more
openaire   +3 more sources

Isolation and properties of nonhistone chromosomal proteins from pea chromatin

Molecular and Cellular Biochemistry, 1973
We have separated the nonhistone chromosomal proteins of pea chromatin from other chromosomal constituents and have studied some of the biological functions of these proteins. After dissociation of pea chromatin in 3m NaCl, 5m urea (pH 8) and subsequent removal of urea, the chromosomal proteins are separated from DNA on Bio-Gel A50.
P P, Lin, R F, Wilson, J, Bonner
openaire   +2 more sources

Explore the Binding Mechanism and Dynamic Variation of Pea Protein Isolate-Rutin Complexes to Effectively Improve the Foam Performance of Pea Protein Isolate

Food Chemistry
Expanding the utilization of pea protein isolate (PPI)-rutin (Ru) complexes in aerated foods requires a comprehensive understanding of the molecular mechanisms governing their interactions. This study was conducted using multi-spectroscopic techniques, molecular docking, and molecular dynamics simulations and found that the binding mechanism of PPI ...
Tianfu, Cheng, Zhigang, Sun, Xueting, Zheng, Jiayu, Zhang, Zhaodong, Hu, Ruili, Liu, Zengwang, Guo, Zhongjiang, Wang   +7 more
openaire   +2 more sources

Pea proteins isolation and characterization of their technological functionality

2021
Proteins, especially those of animal origin, have been widely used in the food industry as emulsifiers to stabilize oil-in-water emulsions; however, in recent years, there has been an increasing interest in the use of plant proteins as emulsifiers, due to greater attention by the food market towards sustainability and formulation of healthy and/or ...
Giulia D'Alessio, Federica Flamminii, Lilia Neri, Paola Pittia, Carla Daniela Di Mattia   +4 more
openaire   +1 more source

Pea protein isolate production

2020
ABSTRACT PEA PROTEIN ISOLATE PRODUCTION GÜRGEN, Emre M. Sc, Department of Food Engineering Supervisor: Prof. Dr. Suat UNGAN August 2005, 69 pages Pea seeds were tempered at moisture contents of 12.0±0.1, 13.0±0.1, 14.0+.0.1 and 15.0±0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53 ...
openaire   +1 more source