Results 21 to 30 of about 8,303,338 (334)
Homogenization improves foaming properties of insoluble pea proteins.
Journal of Food Science, 2022 Foams are essential in many food applications and require surface-active ingredients such as proteins for formation and stabilization. We investigated the influence of high-pressure homogenization on foaming properties of insoluble pea protein ...
Pascal Moll +4 more
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Protein Methylation in Pea Chloroplasts [PDF]
Plant Physiology, 1990 The methylation of chloroplast proteins has been investigated by incubating intact pea (Pisum sativum) chloroplasts with [(3)H-methyl]-S-adenosylmethionine. Incubation in the light increases the amount of methylation in both the thylakoid and stromal fractions. Numerous thylakoid proteins serve as substrates for the methyltransfer reactions.
K J, Niemi, J, Adler, B R, Selman
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Influence of protein extraction and texturization on odor-active compounds of pea proteins.
The Journal of the Science of Food and Agriculture, 2021 BACKGROUND The applicability of plant proteins as food ingredients might be limited due to the presence of foreign or off-flavors, which may evolve during extraction and subsequent processing.
Sandra Ebert +7 more
semanticscholar +1 more source
Is pea our hidden allergen? An American pediatric case series
Journal of Allergy and Clinical Immunology: Global, 2023 Plant-based diets, consisting of legumes, are becoming increasingly a diet trend, thus a focus for food manufacturers as a source of protein. Allergy to legumes, specifically to green pea and dun pea, have been emerging. There is currently no data on pea
Racha Abi-Melhem, MD, Yasmin Hassoun, MD
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PROTEIN SYNTHESIS BY ISOLATED PEA NUCLEOLI [PDF]
The Journal of Cell Biology, 1963 A new method is described for the preparation of active, nucleus-free nucleoli and chromatin in relatively high purity and in sufficient quantities to permit biochemical and electron microscopic investigation. This method consists of disintegrating previously isolated nuclei by grinding with glass beads in an isotonic medium thus liberating ...
Birnstiel, Max L., Hyde, Beal B.
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Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
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 ...
Florian Utz +7 more
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Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria [PDF]
Archives of Biological Sciences, 2015 Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with ...
Stanisavljević Nemanja S. +7 more
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Less is more: Limited fractionation yields stronger gels for pea proteins
, 2021 Limited fractionation of yellow pea yielded functional protein fractions with higher gelling capacity. Pea protein concentrates were obtained by dispersing flour at unadjusted pH (~6.7) and at pH 8.
R. Kornet +6 more
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Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
Food Hydrocolloids, 2021 Plant proteins, after extraction from sources such as pea can be used as functional ingredients in emulsions and gels. However, the protein fractionation route used affects the protein functionality.
R. Kornet +7 more
semanticscholar +1 more source
Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles [PDF]
Food Science & Nutrition, 2021 AbstractPlant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein–polyphenol particles utilized as food ingredients allow consumers to incorporate more health‐benefiting plant bioactives into their diets.
Renee Cilliers Strauch, Mary Ann Lila
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