Effect of Heat Treatment on Yellow Field Pea (Pisum sativum) Protein Concentrate Coupled with Membrane Ultrafiltration on Emulsification Properties of the Isolated >50 kDa Proteins

The aim of this paper was to determine the emulsification properties of protein aggregates obtained from heat pretreated yellow field pea protein concentrate (PPC). PPC dispersions were prepared in distilled water (adjusted to pH 3.0, 5.0, 7.0, or 9.0), heated in a water bath (100 °C) for 30 min, ce...

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Detalles Bibliográficos
Autores principales: Asen, Nancy D., Aluko, Rotimi E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10538139/
https://www.ncbi.nlm.nih.gov/pubmed/37755189
http://dx.doi.org/10.3390/membranes13090767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10538139/
https://www.ncbi.nlm.nih.gov/pubmed/37755189
http://dx.doi.org/10.3390/membranes13090767

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