Influence of Denaturation on Pea Protein Emulsions

1998 ◽  
pp. 248-250
Author(s):  
S. Günsel ◽  
H. M. Rawel ◽  
G. Muschiolik
Keyword(s):  
Pea Protein

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

2021 ◽  
pp. 106903
Author(s):  
Caren Tanger ◽  
Michaela Müller ◽  
David Andlinger ◽  
Ulrich Kulozik
Keyword(s):  
Ionic Strength ◽  
Pea Protein ◽  
Thermal Gelation ◽  
Influence Of Ph

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals

2021 ◽  
pp. 126447
Author(s):  
Sophie Saget ◽  
Marcela Costa ◽  
Carla Sancho Santos ◽  
Marta Wilton Vasconcelos ◽  
James Gibbons ◽  
...  
Keyword(s):  
Environmental Footprint ◽  
Pea Protein

Novel electromagnetic separation technology for the production of pea protein concentrate

2021 ◽  
pp. 102668
Author(s):  
Hong-Guang Zhu ◽  
Han-Qi Tang ◽  
Yong-Qiang Cheng ◽  
Zai-Gui Li ◽  
Li-Tao Tong
Keyword(s):  
Protein Concentrate ◽  
Electromagnetic Separation ◽  
Pea Protein ◽  
Separation Technology

Fibril Formation from Pea Protein and Subsequent Gel Formation

2014 ◽  
Vol 62 (11) ◽  
pp. 2418-2427 ◽  
Author(s):  
Claire Darizu Munialo ◽  
Anneke H. Martin ◽  
Erik van der Linden ◽  
Harmen H. J. de Jongh
Keyword(s):  
Fibril Formation ◽  
Gel Formation ◽  
Pea Protein

Evaluation of pea protein–polysaccharide matrices for encapsulation of acid-sensitive bacteria

2015 ◽  
Vol 70 ◽  
pp. 118-124 ◽  
Author(s):  
Natallia V. Varankovich ◽  
Nurul H. Khan ◽  
Michael T. Nickerson ◽  
Martin Kalmokoff ◽  
Darren R. Korber
Keyword(s):  
Pea Protein

Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein.

Appetite ◽  
2007 ◽  
Vol 49 (1) ◽  
pp. 295
Author(s):  
C.D. Häberer ◽  
K. Diepvens ◽  
N. Geary ◽  
W. Langhans
Keyword(s):  
Food Intake ◽  
Protein Hydrolysate ◽  
Pea Protein

scholarly journals In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 511-519 ◽  
Author(s):  
Laura Laguna ◽  
Pierre Picouet ◽  
M. Dolors Guàrdia ◽  
Catherine M.G.C. Renard ◽  
Anwesha Sarkar
Keyword(s):  
High Pressure ◽  
Protein Isolate ◽  
Heat Treatments ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
Pea Protein Isolate
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