Results 21 to 30 of about 11,038 (258)
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
Foods, 2023 Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein ...
Pere Morell +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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Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies
Colloids and Interfaces, 2023 During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in ...
Eleni Galani +5 more
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Polyamine Stimulation of Protein Phosphorylation in Isolated Pea Nuclei [PDF]
Plant Physiology, 1986 The phosphorylation of several proteins in isolated nuclei from Pisum sativum L. was stimulated by spermine. Although spermine increased the general protein phosphorylation by 10 to 20%, it increased the phosphorylation of a 47 kilodalton polypeptide by 150%.
N, Datta, L K, Hardison, S J, Roux
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Foods, 2023 Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer’s spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced ...
Alice Jaeger +4 more
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The Current Situation of Pea Protein and Its Application in the Food Industry
Molecules, 2022 Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein
Parvathy Shanthakumar +5 more
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Evaluation of pea protein isolates as a protein source for broilers
Poultry Science, 2019 A study was conducted to determine the effect of including pea protein isolate (PPI) in diets for broilers on performance, visceral organ weights, and nutrient digestibility. A total of 192 day-old chicks were assigned to 4 diets with 6 birds per cage and 8 replicates per treatment for a 21-d study.
D E, Velayudhan +2 more
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Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates [PDF]
Food Science & Nutrition, 2017 AbstractIn this study, the effect of different isolation techniques on the isolated proteins from pigeon pea was investigated. Water, methanol, ammonium sulfate, and acetone were used for the precipitation of proteins from pigeon pea. Proximate composition, and antinutritional and functional properties of the pigeon pea flour and the isolated proteins ...
Monilola K. Adenekan +3 more
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FoodsMicrobeads of raspberry extract were produced using encapsulation matrices alginate + pea protein isolate + psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox ...
Mokgaetji Johanna Mokale +2 more
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New electrospun nanofiber based on grass pea protein isolate (Lathyrus sativus L.) for the food and biomedical applications [PDF]
Iran Agricultural ResearchIn the present study, new protein nanofibers were produced from grass pea (Lathyrus sativus L.) protein isolate and polyvinyl alcohol. Different ratios of grass pea protein isolate and polyvinyl alcohol (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) were
Marziyeh Rezaei +3 more
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