Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates

International Journal of Food Science and Technology

Volumn 50, Issue 6, 2015, Pages 1390-1396

  Osen, Raffael ^a   Toelstede, Simone ^a   Eisner, Peter ^a   Schweiggert Weisz, Ute ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Amino acid composition; High moisture extrusion cooking; Molecular weight distribution; Pisum sativum L.; Protein protein interactions; Texturisation

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; EXTRUSION; MOISTURE; MOLECULAR WEIGHT DISTRIBUTION; SULFUR COMPOUNDS; THERMAL PROCESSING (FOODS); UREA;

AMINO ACID COMPOSITIONS; HIGH MOISTURE; PISUM SATIVUM L; PROTEIN-PROTEIN INTERACTIONS; TEXTURISATION;

PROTEINS;

PISUM SATIVUM;

EID: 84929282526     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12783     Document Type: Article

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