Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.105793 ◽

2020 ◽

Vol 105 ◽

pp. 105793 ◽

Cited By ~ 2

Author(s):

M. Klost ◽

G. Giménez-Ribes ◽

S. Drusch

Keyword(s):

Enzymatic Hydrolysis ◽

Rheological Properties ◽

Protein Interactions ◽

Protein Fractions ◽

Pea Protein ◽

Hydrolysis Of

Physical and oxidative stability of food emulsions prepared with pea protein fractions

LWT ◽

10.1016/j.lwt.2021.111424 ◽

2021 ◽

Vol 146 ◽

pp. 111424

Author(s):

Emma B.A. Hinderink ◽

Anja Schröder ◽

Leonard Sagis ◽

Karin Schroën ◽

Claire C. Berton-Carabin

Keyword(s):

Oxidative Stability ◽

Protein Fractions ◽

Pea Protein ◽

Food Emulsions

Antigenic protein fractions reacting with sera of sparganosis patients

The Korean Journal of Parasitology ◽

10.3347/kjp.1988.26.3.163 ◽

1988 ◽

Vol 26 (3) ◽

pp. 163 ◽

Cited By ~ 18

Author(s):

Sung Ho Choi ◽

Shin Yong Kang ◽

Yoon Kong ◽

Seung Yull Cho

Keyword(s):

Protein Fractions ◽

Antigenic Protein

Isolation of casein protein fractions

10.23977/aefs.2017.11001 ◽

2017 ◽

Vol 1 (1) ◽

Author(s):

Zeynep Atamer ◽

Katharina Thienel ◽

Aline Holder ◽

Thomas Schubert ◽

Remko Boom ◽

...

Keyword(s):

Protein Fractions ◽

Casein Protein

0512 Identification of protein fractions in ripened American style natural cheese manufactured utilizing recombinant bovine and camel chymosin by capillary electrophoresis

Journal of Animal Science ◽

10.2527/jam2016-0512 ◽

2016 ◽

Vol 94 (suppl_5) ◽

pp. 246-246 ◽

Cited By ~ 1

Author(s):

A. C. Biswas ◽

L. Metzger

Keyword(s):

Capillary Electrophoresis ◽

Protein Fractions ◽

American Style

Simple immunofixation modification: a practical way to identify monoclonal protein fractions

Scandinavian Journal of Clinical and Laboratory Investigation ◽

10.3109/00365517909106106 ◽

1979 ◽

Vol 39 (3) ◽

pp. 277-278 ◽

Cited By ~ 1

Author(s):

K. Irjala ◽

A. Rajamäki

Keyword(s):

Protein Fractions ◽

Monoclonal Protein

Functional and cake-baking properties of egg white, bovine blood plasma and their protein fractions

10.31274/rtd-180813-12523 ◽

1994 ◽

Author(s):

Maide Özbay Raeker

Keyword(s):

Blood Plasma ◽

Egg White ◽

Protein Fractions ◽

Bovine Blood ◽

Cake Baking

Histone-like protein fractions ofKluyveromyces fragilis and their relation to the cell cycle

Zeitschrift für allgemeine Mikrobiologie ◽

10.1002/jobm.3630160505 ◽

1976 ◽

Vol 16 (5) ◽

pp. 361-367 ◽

Cited By ~ 1

Author(s):

C. S. Penman ◽

J. H. Duffus

Keyword(s):

Cell Cycle ◽

Protein Fractions

Salting-Out of Serum Proteins after the Addition of Known Protein Fractions

Clinical Chemistry ◽

10.1093/clinchem/4.1.49 ◽

1958 ◽

Vol 4 (1) ◽

pp. 49-61 ◽

Cited By ~ 1

Author(s):

E Pagliardi ◽

A Vitelli ◽

G Gaidano

Keyword(s):

Serum Proteins ◽

Protein Fractions ◽

Salting Out

Abstract Salting-out of sera to which known protein fractions had been added was performed, and parallel determinations were performed on the unaltered serum in every case. Two types of phenomena were observed: the added fraction apparently always precipitates in its characteristic range, and the addition of proteins sometimes did not modify the precipitation of the serum proteins, but in other cases determined important changes of the precipitation diagram. The study of these changes proved the occurrence of processes of interaction between the various protein fractions of the sera.

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

Scientific Reports ◽

10.1038/s41598-021-93834-0 ◽

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.