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Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates
This study was carried out to investigate the effect of heat pre-treatment of pea proteins at different pH values on the formation of functional protein aggregates. A 10% (w/v) aqueous mixture of pea protein concentrate (PPC) was adjusted to pH 3.0, 5.0, 7.0, or 9.0 followed by heating at 100°C for...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8984611/ https://www.ncbi.nlm.nih.gov/pubmed/35399668 http://dx.doi.org/10.3389/fnut.2022.852225 |