Results 221 to 230 of about 42,500 (243)

Protein–protein interactions of a whey–pea protein co‐precipitate

International Journal of Food Science & Technology, 2021
Summary The aim of this study was to investigate the mechanisms behind protein–protein interactions in a co‐precipitate of whey protein isolate (WPI) and pea protein isolate (PPI). A co‐precipitate and blend, consisting of 80% WPI and 20% PPI, were compared.
Heidi Thorgaard Kristensen, Mette Christensen, Mikka Stenholdt Hansen, Marianne Hammershøj, Trine Kastrup Dalsgaard   +4 more
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Gibberellic acid—Binding proteins from pea stems

Planta, 1976
The formation of complexes of gibberellic acid (GA3) and proteins under in vitro conditions was studied. It was shown that labelled GA3 binds to soluble cytoplasmic proteins, although a considerable amount of radioactivity remains in the pellet containing nuclei and cell debris. GA3-protein complexes are excluded from Sephadex G-10 column with the void
R, Konjević, D, Grubiŝic, R, Marković, J, Petrović   +3 more
openaire   +2 more sources

An actin-related protein inside pea chloroplasts

Journal of Cell Science, 1987
ABSTRACT A pea chloroplast protein resembles vertebrate and algal actins by several chemical and immunological criteria. On two-dimensional polyacrylamide gels it migrated with a slightly lower relative molecular mass (Mr = 41 000) and slightly more basic isoelectric point than rabbit skeletal muscle actin.
D W, McCurdy, R E, Williamson
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Production and Evaluation of Pea Protein Isolate

Journal of Food Science, 1981
ABSTRACT Laboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes.
Summer, A. K., Nielsen, M. A., Youngs, C. G.   +2 more
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Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein

Physiology & Behavior, 2011
Because protein hydrolysates are digested faster than the corresponding proteins, they may increase or hasten the acute eating-inhibitory effect of protein. Potential mediating mechanisms include accelerated or greater release of satiating gut peptides and activation of metabolic signals that inhibit eating.
Häberer, D., Tasker, M., Foltz, M., Geary, N., Westerterp, M.S., Langhans, W.   +5 more
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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 ...
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Binding of diacetyl by pea proteins

Journal of Agricultural and Food Chemistry, 1986
Etude de l'effet de differentes formes de proteines de pois sur la volatilite du diacetyle en relation avec l'aromatisation de produits alimentaires contenant des proteines de ...
Dumont, J.P., Land, D.G.
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Sustainable Protein Production and Consumption: Pigs or Peas?

2006
Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at ...
Aiking, H., de Boer, J., Vereijken, J.M.
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Seed protein concentration in pea

2010
Sumary of the book : Rich in bibliographic references, this book presents the current status of knowledge on the physiology of the pea crop. It draws on contributions from plant physiologists and researchers in various other disciplines who have been working together for many years on the production of plants rich in proteins.
Larmure, Annabelle, Munier-Jolain, Nathalie G.   +1 more
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Hydrolyzed PEA Protein

2007
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