Water retention and flow behaviours of protein isolates from peas
Copyright policy )Water retention and flow behaviours of protein isolates from peas
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 620).
Vegetal Biology, composition chimique, proteagineux, Bioengineering, légumineuse, Ingénierie biomédicale, Agricultural sciences, isolat protéique, rétention d'eau, pois, protéine, Alimentation et Nutrition, propriété physicochimique, Food and Nutrition, Biologie végétale, Sciences agricoles, pisum sativum
Vegetal Biology, composition chimique, proteagineux, Bioengineering, légumineuse, Ingénierie biomédicale, Agricultural sciences, isolat protéique, rétention d'eau, pois, protéine, Alimentation et Nutrition, propriété physicochimique, Food and Nutrition, Biologie végétale, Sciences agricoles, pisum sativum
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