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
doaj +1 more source
Emulsifying properties of hemp proteins: Effect of isolation technique [PDF]
, 2018 peer-reviewedHemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% (w/w) sunflower oil-in-
Dapčević-Hadnađev, Tamara +5 more
core +1 more source
Influence of soy protein’s structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation [PDF]
, 2012 Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulation by spray-drying.
Alric, Isabelle +3 more
core +2 more sources
Antioxidative Properties of Plant-Based Protein Isolates: NUTRALYS® Pea Protein
Current Developments in Nutrition, 2022 OBJECTIVES: Antioxidants display protective benefits both in food and pharmaceutical products against oxidative deterioration and in the body against pathologies brought by oxidative stress. Proteins can contain peptides sequences with potential antioxidant bioactivities.
Lefranc-Millot, Catherine +7 more
openaire +1 more source
Water retention and flow behaviours of protein isolates from peas [PDF]
Qualitas Plantarum Plant Foods for Human Nutrition, 1983 Protein isolates from pea flour were prepared by extraction of protein at pH 7.0 or 9.0 which was followed by precipitation as isoelectric isolates or as proteinates. After spray-drying, chemical composition, water retention capacities, thickening properties, and flow behaviours were determined and compared to those of a soybean protein isolate (Supro ...
Gueguen, J., Lefebvre, J.
openaire +2 more sources
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.) [PDF]
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 spectrometry and 3-nitrophenylhydrazine derivatization.
Florian Utz +7 more
openaire +4 more sources
A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]
, 2013 Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko +64 more
core +4 more sources
Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties [PDF]
, 2018 With regard to applications in dispersed systems (i.e. emulsions), improving the poor solubility of pea protein in the pH-range applicable to foods (pH 3 to pH 7) is a prerequisite.
Drusch, Stephan, Klost, Martina
core +1 more source
Riboflavin: The Health Benefits of a Forgotten Natural Vitamin [PDF]
, 2020 Riboflavin (RF) is a water-soluble member of the B-vitamin family. Sufficient dietary and supplemental RF intake appears to have a protective effect on various medical conditions such as sepsis, ischemia etc., while it also contributes to the reduction ...
Bäumler, Hans +4 more
core +1 more source
Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU☆
Oilseeds and fats, crops and lipids, 2021 Plant-based meat alternatives from grain legumes and oil crops are expected to play an increasing role in human nutrition. Several commercially available products use pea protein isolate as protein basis and rapeseed oil as lipid basis.
Pilorgé Etienne +4 more
doaj +1 more source