Results 271 to 280 of about 8,303,338 (334)
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Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
Food Hydrocolloids, 2018Possible inhibitory effects on wheat starch amylolysis of native and hydrolysed pea protein, in an extruded wheat snack matrix were investigated by using a combined in vitro dynamic gastric model (DGM) and a static duodenal digestion model (SDM).
Andreas Blennow +2 more
exaly +2 more sources
Structural properties of pea proteins (Pisum sativum) for sustainable food matrices
Critical reviews in food science and nutrition, 2023Pea proteins are widely used as a food ingredient, especially in sustainable food formulations. The seed itself consists of many proteins with different structures and properties that determine their structure-forming properties in food matrices, such as
L. Grossmann
semanticscholar +1 more source
Effects of heat treatment on the emulsifying properties of pea proteins
Food Hydrocolloids, 2016Yeming Chen +2 more
exaly +2 more sources
ELECTROPHORETIC PROPERTIES OF PEA PROTEINS
Canadian Journal of Research, 1949The soluble proteins of pea meal were extracted with phosphate buffer and fractionally precipitated with ammonium sulphate. An electrophoretic analysis of each preparation was made, and the amount and mobility of each component determined. There are probably three distinct components in the pea protein and one of these at least is a protein system ...
L R, WETTER, A G, McCALLA
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Food Chemistry, 2020
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed proanthocyanidin (GSP) and the ability of the PP/GSP complexes to form and ...
Taotao Dai +6 more
semanticscholar +1 more source
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed proanthocyanidin (GSP) and the ability of the PP/GSP complexes to form and ...
Taotao Dai +6 more
semanticscholar +1 more source
Food & Function, 2020
Protein structures combining designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites with shared internal structures were fabricated by co-dissolving rice proteins (RPs)
Ren Wang, Lulu Li, Wei Feng, Tao Wang
semanticscholar +1 more source
Protein structures combining designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites with shared internal structures were fabricated by co-dissolving rice proteins (RPs)
Ren Wang, Lulu Li, Wei Feng, Tao Wang
semanticscholar +1 more source
, 2021
Curcumin faces challenges such as poor aqueous solubility and limited bioaccessibility which limits its oral therapeutic applications. This work evaluated the complexation of curcumin using pea protein isolate (PPI, leguminous protein) vis-a-vis whey ...
Umesh Kannamangalam Vijayan +3 more
semanticscholar +1 more source
Curcumin faces challenges such as poor aqueous solubility and limited bioaccessibility which limits its oral therapeutic applications. This work evaluated the complexation of curcumin using pea protein isolate (PPI, leguminous protein) vis-a-vis whey ...
Umesh Kannamangalam Vijayan +3 more
semanticscholar +1 more source
Gibberellin-antagonizing protein in dwarf peas
Planta, 1973Seedlings of dwarf pea grown under red light for 9 d were homogenized in 0.1 M phosphate buffer (pH 6.8) and a "water-soluble extract" was obtained by centrifugation, dialysis and lyophilization. The extract contained a proteinaceous substance (or substances) which interfered with the GA3 response of dwarf peas, probably due to complex formation with ...
N, Komoto, S, Ikegami, S, Tamura
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Journal of Food Engineering, 2019
Pea (Pisum sativum, L.) proteins (PP) were hydrophobically modified by N-substitutions with succinic anhydride (SA), n-octenyl succinic anhydride (OSA) and dodecenyl succinic anhydride (DDSA) to synthesize PP-SA, PP-OSA and PP-DDSA, respectively.
Nirali N. Shah, Umesh K. V., R. Singhal
semanticscholar +1 more source
Pea (Pisum sativum, L.) proteins (PP) were hydrophobically modified by N-substitutions with succinic anhydride (SA), n-octenyl succinic anhydride (OSA) and dodecenyl succinic anhydride (DDSA) to synthesize PP-SA, PP-OSA and PP-DDSA, respectively.
Nirali N. Shah, Umesh K. V., R. Singhal
semanticscholar +1 more source
Production and Evaluation of Pea Protein Isolate
Journal of Food Science, 1981ABSTRACT 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. +2 more
openaire +2 more sources