Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties

[Image: see text] In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d(3,2)) vs protein concentration (C(p)...

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Detalles Bibliográficos
Autores principales: Meijers, Maud G. J., Meinders, Marcel B. J., Vincken, Jean-Paul, Wierenga, Peter A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10375591/
https://www.ncbi.nlm.nih.gov/pubmed/37433201
http://dx.doi.org/10.1021/acs.jafc.3c01589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10375591/
https://www.ncbi.nlm.nih.gov/pubmed/37433201
http://dx.doi.org/10.1021/acs.jafc.3c01589

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